Ingredients
1
cup butter, softened
1
cup powdered sugar
1
teaspoon rum extract
1
teaspoon vanilla
2
cups Gold Medal™ all-purpose flour
1/4
teaspoon salt
1/2
cup silver decorator sugar crystals
Preparation
In large bowl, beat butter with electric mixer on medium speed until creamy. Add powdered sugar, rum extract and vanilla; beat until creamy. Gradually add flour and salt, beating until combined. Cover; refrigerate 30 minutes.
Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In small bowl, place sugar crystals. Shape dough into 1-inch balls. Gently roll balls in sugar crystals. On cookie sheets, place balls 1 inch apart.
Bake 12 to 15 minutes or until light golden on bottom but pale on top. Cool 5 minutes; remove from cookie sheets to cooling racks.
