• 1 cup softened unsalted butter
  • 1 1/4 cups sugar (divided)
  • 3 large egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 ½ tablespoons rum
  • 2 1/2 cups flour
  • 2 tablespoons orange zest

Pre-heat the oven to 350 F. In a large bowl, cream butter with 3/4 cup sugar until light in color and fluffy. Beat in the egg yolks, rum, vanilla extract, and almond extract. Gradually add in the flour, using your hands to knead the mixture and add in last of the flour as needed. Once the dough is fully combined and smooth, shape it into long cylinder about 1.5 inches in diameter. Wrap it tightly in plastic wrap or wax paper and allow to chill in the fridge for at least six hours, though best left overnight.

When ready to bake,. preheat the oven to 350 F. In a small bowl, combine the orange zest and the remaining ½ cup of sugar. Remove the dough from the refrigerator and cut into ¼ inch slices. Roll each slice in your hands to form a ball, then roll that ball in the orange zest-sugar mixture. Place each ball on a lightly greased baking sheet and flatten slightly, pressing gently with your fingers. Bake in the pre-heated oven for 10-12 minutes.