3 cups all-purpose flour
1 1/2 cups baking cocoa powder
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

Preheat oven to 325 degrees F.

In a bowl whisk together flour, cocoa powder, baking powder and salt.

In another bowl with an electric mixer beat together butter 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. Form scant 1/4-cup measures of dough into balls and arrange about 3 inches apart on nonstick 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.