COCONUT-RUM SUGAR THINS

This quick and easy cookie is a real winner! Great for any occasion; it stays chewy for days (if they last that long).The coconut and rum extract is a GREAT flavor combo!!

¾ cup butter, room temperature
1 cup white sugar
1 egg
2 tablespoons corn syrup (don't leave out)
2 teaspoons coconut extract
1 teaspoon rum extract
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
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Beat the butter, sugar, egg, corn syrup and extracts with electric mixer, until fluffy. Add the dry ingredients, mix well and refrigerate, covered, for an hour. (I skip the chill step).
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Roll dough into 1" balls and roll them in white sugar. Bake them on parchment paper at 350F for 12 minutes.

NOTE: The recipe calls for chilling the cookie dough, which would make it easier to roll, but I never do that. I just gently roll them in 1" balls, roll them in white sugar, flatten them slightly with a flat bottomed glass and bake immediately on parchment paper.

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