1 ¾ cups plus 2 TB all-purpose flour
2 TB cornstarch
2 tsp. ground cinnamon
2 tsp. freshly grated nutmeg
¼ tsp. ground cloves
¾ tsp. coarse salt
¾ c. unsalted butter, room temp
1 c. confectioners’ sugar
¼ c. dark rum
1 tsp. pure vanilla extract
1. Whisk together flour, cornstarch, spices and salt in a bowl. Put butter and 1/3 c. confectioners’ sugar into the bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed until pale and fluffy. Mix in rum and vanilla. Reduce speed to low, and gradually mix in flour mixture.
2. Divide dough in half. Place each on a piece of parchment and shape into logs 1 ¼ inch thick. Chill in freezer at least 30 minutes or up to 1 month.
3. Preheat oven to 350. Cut logs into ¼ inch thick rounds. Space 1 inch apart on parchment pan bake until golden about 15 minutes. Transfer to wire racks. Let cool 10 minues. Gently toss with remaining sugar. Store at room temp up to 2 weeks.