Melting Butter Cookies with Pecans and Rum

Ingredients:

• 0.5 cup finely chopped pecans
• 1/4 cup dark rum
• 1 and 3/4 cups premium flour
• 0.5 tsp freshly grated nutmeg
• 1/4 teaspoon salt
• 220 g unsalted butter, room temperature
• 1.5 cups powdered sugar
• 1 tsp vanilla extract

Preparation:

1. Combine the pecans and rum in a small bowl and let steep for at least 30 minutes. In a medium bowl, whisk together the flour, nutmeg, and salt.
2. In a large bowl, beat the butter with 1/2 cup powdered sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the nut-rum mixture and vanilla extract and mix until evenly combined. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium-high and beat until fully combined.
3. Cover the dough and refrigerate for about 1 hour.
4. Position racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C).
5. Scoop out 1 heaping tablespoon of dough and form into 2.5 cm balls. Place them on prepared baking sheets, spacing them 2.5 cm apart.
6. Bake until light golden brown, 20-25 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
7. Place the remaining 1 cup of powdered sugar in a bowl. Gently roll the cookies in the powdered sugar and return them to the wire rack, then roll them again to coat them completely.