Columbus Cookies

• 6 oz. butter
• 8 oz. caster sugar
• 12 oz. plain or self-rising flour
• 1 egg, well beaten
• 2 Tbsp. strong black coffee
• 1 Tbsp. rum
• 2 tsp. baking powder (if using plain flour)
• 1/2 tsp. salt
• 3 oz. blanched nuts (cashews, almonds or peanuts), chopped

1. Cream the butter and sugar.
2. Add 3 tablespoons flour to the egg, then beat in the coffee and rum.
3. Add this to the butter and sugar mixture and continue beating until it is a soft batter.
4. Sift the remaining flour with the baking powder, if used, and salt and add very slowly to the batter.
5. Stir in the chopped nuts, adding a little extra flour if the dough is not stiff enough to roll out. Refrigerate for 1 hour, then flour a board and roll out to 1/4-inch thickness and cut into desired shapes.
6. Bake on an ungreased baking sheet in a moderately hot oven (375u0b0) for 10 to 15 minutes until cookies are firm and pale beige.

butter, caster sugar, flour, egg, black coffee, rum, baking powder, salt, blanched nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143 (may not work)