Get the FREE recipe: https://nyti.ms/3ODFxQk And sign up for the Cookie Week newsletter: https://www.nytimes.com/newsletters/cookie-week Nutty, buttery and a bit boozy, Vaughn Vreeland's festive cookies come together in minutes, making them perfect for holiday baking. (They also happen to be gluten-free.) Reminiscent of the almond flavor and pillowy texture of an Italian pignoli cookie, this recipe calls for brushing them with rum-infused butter twice — once before baking and another round when hot from the oven — which imbues them with even more warmth and richness. ------------------------------------------ Download the Cooking app for daily dinner picks, helpful tools, and even more videos: https://apps.apple.com/us/app/nyt-cooking/id911422904 VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).