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Butter Rum Cookie

1 cup butter, soft
1 cup sugar, divided
3 egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons plus 1 1/2 teaspoons rum
2 1/2 cups unsifted flour
1 1/2 tablespoons finely chopped orange peel

How to cook:

• Cream butter with 3/4 cup sugar until light. Beat in egg yolks, flavorings, and rum. Gradually add flour, using hands to knead in last of it. When dough is smooth, 
  shape into rolls about 1 1/2 inches in diameter, wrap in waxed paper and place in the refrigerator. 
• Chill for at least 6 hours, or overnight. Cut into 1/4-inch slices and roll each slice with hands, to form a ball. 
• Roll balls in a mixture of the remaining 1/4 cup sugar and orange peel. Place on cookie sheet and flatten with a flat bottom glass dipped in the sugar-orange mixture.
• Bake on lightly greased and floured baking sheets at 350° for 10 to 12 minutes. 
  Store cookies in an airtight container for at least 1 day before serving for best flavor.

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