With rum extract and nutmeg, these cookies are full of holiday flavor.
Author:Erika Bragdon
Yield:31x
Ingredients
Scale
1 cup butter, softened
3/4 cup sugar
1 1/2 teaspoons ground nutmeg
1 egg
2 teaspoons vanilla extract
1 teaspoon rum extract
3 cups flour
Frosting
1/4 cup butter, softened
3 cups confectioners’ sugar, divided
1 teaspoon vanilla extract
1/2–1 teaspoon rum extract
2 tablespoons heavy cream or eggnog
ground nutmeg
Instructions
In a mixing bowl, cream butter and sugar. Add the nutmeg, egg, and extracts; mix thoroughly. Stir in flour. If necessary, chill dough for easier handling.
On a lightly floured surface, shape dough into 1/2 inch diameter rolls; cut each into 2-3 inch long pieces. Place 2 inches apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until the edges are just beginning to brown. Cool on wire racks.
For frosting, cream butter until lightly browned. Add 2 cups of confectioners’ sugar and extracts; mix well. Beat in cream/eggnog and remaining sugar. If it’s too thick, add more cream or eggnog 1 tsp at a time. If it’s too thin, add more sugar 1/4 cup at a time.