In a large bowl beat the butter with a wooden spoon until it is soft, then continue
beating while adding sugar then the flour. When it gets hard to handle, bring it
together with the spoon and make into a ball with your hands.
Transfer to a working
surface that has been lightly dusted with superfine sugar. Quickly and lightly roll
out about 1/8 inch thick. You may need to dust the rolling pin with sugar, also.
With a 3-inch diameter crinkled cookie cutter, cut out the cookies and place on
a cookie sheet.
Bake on a high shelf in the oven for about 30 minutes, until they
are a pale golden color — no darker.
Cool the cookies on a wire rack and dust
them with some superfine sugar.
When cool, store in an airtight container.
Melt the butter in a small heavy-bottom saucepan over low heat.
As butter is
melting, put the sugar in a large mixing bowl and remove all lumps by pressing them
out with your hands or a wooden spoon.
Pour on the rum and mix well.
Pour on the melted butter and stir in well.
Put mixture into a glass bowl, cover
the surface with wax paper and, when cool, place in the refrigerator until serving