1 c Butter
3/4 c Sugar
2 ts Vanilla
2 ts Rum extract
1 Egg
2 c Sifted flour
1/4 ts Salt
1/2 ts Nutmeg
-RUM FROSTING-
1/4 c Butter
1 1/2 ts Rum extract; (up to 2
-teaspoons)
2 c Powdered sugar; (up to 2 1/2
-cups)
2 ts Milk; (up to 3 teaspoons)
Cream butter, add sugar and cream until fluffy. Add vanilla, rum extract
and egg. Mix well. Combine flour, nutmeg and salt. Add gradually to creamed
mixture and mix well. Chill throughly. Allowing 1 teaspoon of dough per
cookie, shape into balls. Bake on ungreased cookie sheets for 12 to 15
minutes in a 350 degree oven. Cool and frost with rum frosting. (recipe
below)
RUM FROSTING: Cream butter, add rum and mix well. Add confectioners’ sugar
gradually and beat until smooth and creamy. Add milk as needed. Continue
beathing until smooth and creamy. (adjust ingredients until you reach a
smooth and creamy consistency). Use this mixture to frost cooled cookies.
Yields
6 Servings