Pound Cake Cookies

When I was looking for something different to make for the cookie tray, the name of these cookies caught my eye. Pound cake....who can resist that? I also had never heard of this cookie. Of course, that means I have to try it, especially if it's as easy as this recipe was to make. The cookies have a distinct favor because of the rum added to the batter. The texture is soft, chewy, and buttery. The recipe says the cookies won a blue ribbon at a state fair competition. I believe it!

Pound Cake Cookies

1 cup butter, softened

1 cup sugar

1 egg yolk

1 teaspoon rum or 1/2 teaspoon imitation rum extract

1/2 teaspoon vanilla extract

2 1/4 cups sifted cake flour

1/2 teaspoon salt

About 42 pecan halves

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar. Beat well. Add egg yolk, rum, and vanilla. Beat well.

Combine flour and salt in a bowl. Gradually add to butter mixture, beating well. Cover and chill at least 2 hours or until firm.

Shape cookie dough into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Press 1 pecan half into each cookie.

Bake at 350 degrees for 12 to 14 minutes or until edges are lightly browned. Cool for 2 minutes on baking sheets then move to wire racks to cool completely.

Makes about 3 1/2 dozen.

From: Southern Living Homestyle Cooking

"Cookies are made of butter and love."

-Norwegian Proverb