Pumpkin Shaped Molasses Spice Cookies

Direction :

Combine water and rum; whisk dry ingredients:
In a bowl, combine hot water and rum. In another bowl, whisk together flour, salt, baking soda, and spices.
Beat butter and sugar; add rum mixture:
In a third bowl, beat butter with sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium and slowly add rum mixture. Beat well, scraping down sides of bowl. (Batter will look broken.)
Add flour mixture:
On low speed, add flour mixture in 3 batches, alternating with 2 additions of molasses. Scrape down sides of bowl and beat until smooth.
Divide dough and freeze:
Divide dough into quarters; wrap each piece in plastic wrap. Freeze 1 hour.
Roll dough, then freeze again:
On a very generously floured piece of parchment, generously flour top of 1 piece of dough. Roll out a scant 1/4 inch thick, reflouring as needed. Slide dough on parchment onto a baking sheet. Freeze until firm.
Cut out cookies; freeze:
Cut with a 3-inch pumpkin-shaped cookie cutter; transfer shapes to a clean parchment-lined baking sheet. Freeze until hard. Reroll and cut scraps once. Repeat with remaining dough.
Preheat oven; cut arc in each cookie and bake:
Preheat oven to 375°F. With a small paring knife, cut a wide arc out of one side of each pumpkin. Bake until edges are golden, about 13 minutes. Let cookies cool completely on wire racks.