Pumpkin Spice Rum Sandies

Sandies, Russian Tea Cakes and Mexican Wedding Cakes are pretty much the same cookie recipe. I love taking this family favorite cookie and tweaking it a bit to match the mood. Today I’m into pumpkins! It was easy to change this cookie into a Fall Pumpkin Spice Cookie. I switched out the vanilla extract with a bit of dark rum for that extra special Holiday Season treat. I hope you’ll enjoy this change-up!

Recipe

Preheat oven to 350 degree F.
Use parchment paper covered cookie sheet or non-stick sheet.
Makes up to 4 dozen one inch cookies.

1 Cup of room temperature butter
1/2 Cup powdered sugar
1/4 Teaspoon salt
1 Teaspoon ground cinnamon
1/2 Teaspoon ground ginger
1/4 Teaspoon ground cloves
2 Cups all purpose flour
2 Generous teaspoons of dark rum (or one generous teaspoon of vanilla)
1/2 Cup chopped pecans

For coating the cookies following baking:

1 Cup of powdered sugar
1 Teaspoon pumpkin pie spice-optional

Directions:

Beat the 1/2 c sugar into the butter until fluffy.

Whisk together salt, spices and flour.

Slowly add the flour along with rum into the butter mixture. The batter will be crumbly at first then stiffens to thick batter. Just mix until well incorporated.

Fold in pecans.

Form one inch balls and place onto the cookie sheet. These cookies typically do not spread.

Bake for 15 minutes or until firm and set.

Let cool to comfortable touch. These cookies are delicate when hot.

Whisk together the cup of powdered sugar and the pumpkin spice if using.

Roll the warm cookie in the powdered sugar until completely covered. Move on to the next. When all have received one coat repeat for a second coat.

ENJOY!