Galletas puertorriqueñas del ron

Six easy ingredients: sugar, shortening, salt, nutmeg, dark rum, and flour. No fuss, no muss — except perhaps the rolling of each individual cookie into a one-inch ball in floured hands. Topped with a creamy rum glaze (confectioners’ sugar, milk, and more dark rum) after baking and before leaving the baking sheet, these are heady sweets! It’s a good thing they are petite. Bruce does not love them, but Kate thinks they taste like sour cream doughnuts. Must be the nutmeg. And the glaze.

Now, if only they included a week on a Puerto Rican beach in February. Or on the rocky coast of Maine in August …

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About pattiblaine

Raised under the name of Snyder in the upstate NY town of Vestal, I've worked as a typesetter, a fast food salad bar tender, an art reviewer, a waitress, a part-time nanny, and a very-bad-with-phones temp. Once upon a time I was all-but-thesis toward a Masters in Art History. Now I'm just a mom with a lot of fiber squirreled away throughout the house. We call it insulation. In 2013 I completed a life-long learning program at Colgate Rochester Crozer Divinity School, and am a postulant toward the diaconate in the Episcopal Diocese of Rochester, NY. In addition to coordinating volunteers for the soup kitchen, I volunteer as a tutor at a deeply impoverished city elementary school, and am a docent at the Memorial Art Gallery.
This entry was posted in Extracurricular, On the fly (aka from a mobile device), The Joy of Cookies and tagged , , , , . Bookmark the permalink.

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