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3 cups all-purpose flour

1 1/2 cups unsweetened baking cocoa

1 tablespoon baking powder

1/2 teaspoon salt

1 1/2 cups butter, softened

2 cups granulated sugar

2 tablespoons dark rum

2 large eggs

1. Preheat oven to 325*F (160*C).
2. In a bowl whisk together flour, cocoa powder, baking powder, and salt.
3. In another bowl with an electric mixer beat together butte and sugar until light and fluffy and beat in rum. Beat in eggs, one at a time, beating well after each addition. Stir in flour mixture and mix just until dough is blended well.
4. Form scant 1/4-cup measures of dough into balls and arrange about 3 inches apart on non-stick baking sheets. Bake cookies in middle of oven until tops begin to crack, about 15 minutes, and transfer with a metal spatula to wire racks to cool.

Makes about 24 cookies.