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1
Preheat oven to 350 degrees.
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2
In a large mixing bowl, with a spatula or large spoon, cream 1 cup butter with 1 Tb.
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3
vanilla, 1 Tb.
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4
rum extract, sugar, and egg.
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5
Add 3 cups flour, nutmeg, and salt and continue stirring until dough forms and is smooth.
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6
Lightly dust hands and counter with flour and begin rolling about 1/2 cup of dough at a time with your hands until the dough is about a 3/4 inch in diameter roll.
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7
Cut roll into 2 inch lengths of cookies.
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8
Butter knives or any safe plastic knives work great.
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9
End pieces and mess-ups can easily be re-rolled again and again.
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10
Have fun with the dough because it smells great and is very user-friendly!
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11
Place cookies on cookie sheets about 1/2 inch apart.
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12
They dont really spread out while they bake, so you can bake several dozen at a time and no need for parchment paper or no-stick spray.
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13
Bake 1215 minutes or until the bottoms are lightly browned.
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14
Cool cookies on paper towels or wire racks.
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15
While cookies are baking and cooling, make frosting by stirring together 1 stick of butter with the remaining extracts and powdered sugar until smooth.
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16
Place frosting in either a gallon size zipper food bag and cut off about 1/2 inch of one corner or use a decorating bag with 1M star tip.
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17
Once cookies are completely cooled, pipe frosting in a mini-zigzag pattern on top of each cookie.
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18
Decorate with red and/or green sugar spinkles on top of frosting.
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19
Refrigerate unused dough and the frosting bag in separate zipper food bags for up to a week.
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20
Just let them come to room temperature before re-using.
