Rum Crisps Recipe
Ingredients
| All purpose flour | 2 1/4 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Vegetable shortening | 1/2 Cup (16 tbs) | |
| Firmly packed brown sugar | 1 Cup (16 tbs) | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| Rum extract | 1 Tablespoon | |
| Chocolate package | 1 |
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.
Chef
