Rum Crisps Recipe
Ingredients
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) butter or margarine
1/2 cup vegetable shortening
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tablespoon rum extract
1 package (12 ounces) semi-sweet chocolate pieces
Directions
1. Measure flour, soda and salt into a sifter.
2. Beat butter or margarine and shortening with brown and granulated sugars until fluffy in large bowl with an electric mixer at high speed beat in eggs and rum extract.
3. Sift in flour mixture, a third ait a time, blending well to make a soft dough. Stir in chocolate pieces. Drop by rounded teaspoonfuls, about 2 inches apart, on cookie sheets. 4. Bake in moderate oven (350°) 10 minutes, or until lightly golden. Remove from cookie sheets with spatula; cool completely on wire racks. Store in metal tin with tight-fitting lid.
2. Beat butter or margarine and shortening with brown and granulated sugars until fluffy in large bowl with an electric mixer at high speed beat in eggs and rum extract.
3. Sift in flour mixture, a third ait a time, blending well to make a soft dough. Stir in chocolate pieces. Drop by rounded teaspoonfuls, about 2 inches apart, on cookie sheets. 4. Bake in moderate oven (350°) 10 minutes, or until lightly golden. Remove from cookie sheets with spatula; cool completely on wire racks. Store in metal tin with tight-fitting lid.
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