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In a medium mixing bowl stir together flour, baking pwdr, nutmeg and salt; set aside.
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In a large mixer bowl beat butter with an electric mixer on medium speed for 30 seconds to soften.
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Add in brown sugar and beat until fluffy.
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Add in egg and rum extract or possibly vanilla and beat well.
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Gradually add in flour mix, beating until combined.
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If necessary, cover and refrigerateabout 1 hour or possibly until easy to handle.
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Shape cookies as desired.
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To bake, transfer dough shapes to an ungreased cookie sheet, placing about 1 inch apart.
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Bake in a 350 degree F. oven for 8 to 10 min or possibly until slightly brown around the edges.
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Transfer cookies to a wire rack to cold.
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Shaping Directions:PISTACHIO BALLS: Roll dough into 1-inch balls.
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In a shallow bowl place about 1 c. finely minced pistachio nuts.
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Roll dough balls in minced nuts, coating thoroughly.
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Bake as directed.
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BITE-SIZE TARTS: Roll dough into 1-inch balls.
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Place balls in 1 3/4-inch muffin pans.
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With fingers, press dough to cover bottom and sides of c..
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Fill each muffin c. with about 1 tsp.
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cherry or possibly apricot preserves.
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Bake as directed; cold.
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Drizzle tarts with Vanilla Icing.
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PINWHEELS: On a lightly floured surface, roll half of the chilled dough to a 15 x 12 1/2-inch rectangle.
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Cover and refrigerateremaining dough until needed.
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With a sharp knife, cut into thirty 2 1/2-inch squares.
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Arrange 1/2 inch apart on an ungreased cookie sheet.
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Place a scant tsp.
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cherry or possibly seedless raspberry preserves in the center of each square.
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Cut 1-inch slits diagonally from each corner toward filling.
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Fold every other tip over to cover filling, forming a pinwheel.
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Press the center lightly to seal.
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If you like, repeat with remaining half of dough or possibly use remaining dough to make another cookie shape.
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Bake as directed and cold.
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Before serving, dust with powdered sugar.
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CHRISTMAS CUTOUTS: On a lightly floured surface, roll half of the dough at a time to 1/8-inch thickness (cover and refrigerateremaining dough until needed).
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With cookie cutters or possibly a small sharp knife, cut dough into desired shapes.
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Reroll dough scraps to make more cookies.
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Use a thin spatula to transfer cutouts to baking sheet.
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If you like repeat with remaining dough or possibly use remaining dough to make another cookie shape.
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Bake as directed and cold.
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With a small clean paintbrush (used only with food) or possibly knife, paint or possibly spread cooled cookies with tinted Vanilla Icing.
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Decorate cookies with tinted Decorator Frosting, red cinnamon candies, and small multicolored decorative candies, if you like.
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Vanilla Icing: In a small mixing bowl stir together 3 c. sifted powdered sugar, 1 1/2 tsp.
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vanilla, and 2 to 4 Tbsp.
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lowfat milk to make of spreading or possibly drizzling consistency.
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To tint icing, stir in food coloring for desired color.
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To use more than one color, divide icing into small bowls and stir a different color into each bowl.
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Makes about1 1/2 c..
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Decorator Frosting: In a large mixer bowl beat 2/3 c. margarine or possibly butter with an electric mixer on medium speed for 30 seconds to soften.
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Gradually add in 4 c. sifted powdered sugar, beating well.
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Beat in 2 Tbsp.
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lowfat milk and 1 tsp.
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vanilla.
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Frosting will be thick but spreadable.
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To tint frosting, stir in as much food coloring as needed for desired color.
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To use more than one color, divide frosting among several small bowls; stir a different color into each bowl.
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Transfer icing to a pastry bag fitted with a small round tip or possibly star tip.
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(Use one bag per color or possibly clean the pastry bag before using another color. )
