MAKE DOUGH preheat oven to 375°F Line two baking sheets with parchment paper. Combine flour, cream of tartar, baking soda, and salt in medium bowl. With electric mixer on medium-high speed, beat butter and granulated sugar until light and fluffy, about 2 minutes. Add eggs and rum extract and mix until incorporated.

Reduce speed to low, add flour mixture, and mix until just combined.

SHAPE COOKIES Roll 1 tablespoon dough into 1-inch ball.

Then roll the dough into a ¼ cup demara sugar and

place balls 2 inches apart on prepared baking sheets.

Bake until edges are lightly browned, 12 minutes, switching and rotating sheets halfway through baking.

Cool for 5 minutes on sheets, then transfer to wire rack to cool completely. Repeat with remaining dough.

Cookies can be stored in airtight container at room temperature for 3 days.