Prep 20 mins
Cook 8 mins
Here's another recipe I got from KAF an I do love nutmeg. With the Holidays closing in this sounds like a great little bite. The description states: Little domes of holiday cheer, these two-bite cookies are perfect for your cookie swap or cookie tray. The rum icing and dusting of nutmeg sets these cookies in the "grown-ups" category, but rum flavoring may be used if the little ones will be sharing too. I was sure guessing at the serving size as who can tell how many cookies each person will eat.
Nutmeg cookie dough
- 3 cups all-purpose flour
- 1 cup unsalted butter, softened
- 3⁄4 cup sugar
- 1 teaspoon ground nutmeg
- 1⁄2 teaspoon salt
- 1 large egg, room temperature
- 2 teaspoons vanilla
- rum icing
- 1 1⁄2 cups confectioners' sugar, sifted
- 2 tablespoons unsalted butter, softened
- 2 -3 tablespoons rum
- Line two baking sheets with parchment paper and set aside.
- In the bowl of your mixer, combine all ingredients and blend on medium speed until a soft, smooth dough forms, about 2 minutes.
- Wrap and chill the dough for 1 hour. Towards the end of the chill time, preheat the oven to 350°F
- Drop tablespoon-sized dough balls onto your baking sheet. A teaspoon scoop makes this job a snap. Bake the cookies for 8 to 10 minutes. The edges will be slightly browned and the cookies will be round and domed.
- Cool the cookies completely. Prepare the icing by blending the softened butter and confectioners' sugar. Add rum one tablespoon at a time until you have a spreadable icing. Top each cookie with a dollop of icing and a dash of nutmeg. If you prefer not to use actual rum, you can use heavy cream and a few drops of rum flavoring.