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1
FOR COOKIES:
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2
Sift together flour and salt and set aside.
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3
Cream butter and sugar together until pale yellow and fluffy, about 6 mins in stand mixer or 10 mins in hand mixer. Add egg and mixed essence and beat until well combined, about 45 seconds.
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4
Add flour mixture in three equal batches, stirring well after each addition.
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5
Divide dough into 2 disks and wrap in plastic wrap. Chill for at least 1 hour or until firm.
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6
Preheat oven to 350 degrees. Line cookie sheets with parchment. Flour work surface lightly and roll each disk out to 1/4 inch thickness. Cut with cookie cutters. Bake for 12 minutes.
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7
FOR MIXED ESSENCE:
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8
Using a mortar and pestle, crush the cinnamon stick into small pieces about 1/3 inch long. Place the cinnamon in a small, sealable container with the grated nutmeg and the rum. Set aside in a cool, dark cupboard for 1 - 2 weeks. Check the mixture every 1 - 2 days; add more rum if necessary.
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9
Strain the rum mixture into a sealable, dark glass jar and add the remaining ingredients. Seal,shake gently, store in cool, dry place. Use in baked goods in place of vanilla.
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10
FOR ICING:
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11
I like to use food coloring to mix bright tropical colors like lime green, pink, light orange and turquoise.
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12
In the bowl of a stand mixer, using the whisk attachment, combine the powdered sugar and meringue powder and whisk for 10 seconds to combine.
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13
Add rum to the mixture along with 1/4 cup water and whisk for 5 to 7 minutes using stand mixer, 8 to 10 minutes with hand mixer, or 12 minutes by hand, adding more water as necessary to form a thick glossy icing.
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14
Test the consistency by spooning up some of the icing and allowing it to drizzle back into the icing on the bowl; if it remains on the surface for a few seconds before being absorbed it is ready.
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15
Divide the icing into smaller bowls and add colors.
