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1
In a bowl, whisk the flour, salt, ginger, nutmeg, cloves, and baking soda together.
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2
In the bowl of a standing mixer fitted with the paddle attachment, beat butter and shortening together until there are no visble lumps.
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3
Add both sugars and beat until just incorporated.
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4
Scrape sides of bowl, add molasses, and beat until mixture is uniform in color.
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5
Prepare 1/3 cup very hot water.
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6
Add flour mixture to butter mixture, alternating with the hot water, in three parts, beginning and ending with flour mixture.
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7
Scrape sides of bowl, add rum, and mix for 15 seconds.
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8
Cover bowl and chill for at least 3 hours, or overnight.
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9
Preheat oven to 375 degrees.
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10
Line two baking sheets with parchment paper.
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11
Dust a work surface with flour.
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12
Roll dough into a 1/4 inch thick round.
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13
Cut out cookies using a 2 to 3 inch round cutter.
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14
Transfer to baking sheets and sprinkle with sanding sugar.
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15
Bake for 8 to 12 minutes, until they are set.
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16
Place baking sheet on a wire rack to cool for 5 minutes.
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17
Use a spatula to transfer cookies to rack and cool completely.
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18
May be stored in a airtight container up to 3 days.
