1. Add the butter and confectioners’ sugar to a large bowl and mix on high speed until light and fluffy. Mix the flour with the cornstarch, cinnamon, nutmeg, cloves, and salt and add together with the rum and vanilla extract to the bowl and mix until just combined. Divide the dough into two pieces and shape each piece into a log with a thickness of about 1.6 inches (4cm) and wrap in plastic wrap. Place in the fridge for about 1-2 hours.

 

2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Cut the logs into not too thin slices and place with some space in between on the baking sheet. The remaining dough should go back into the fridge. Bake for 14-15 minutes – the cookies should not get much of a color. Take out of the oven and let cool down for some time, then roll the still warm cookies in the confectioners’ sugar to cover them completely. Let dry and cool down on a wire rack. Repeat with the remaining dough.