- Hands-on time:
- 20 mins. to 25 mins.
- Baking time:
- 8 mins. to 10 mins.
- Total time:
- 1 hrs 32 mins. to 1 hrs 40 mins.
- 3-4 dozen cookies
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.
Nutmeg cookie dough
- 3 cups King Arthur Unbleached 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
- 1 1/2 cups confectioners' sugar, sifted
- 2 tablespoons unsalted butter, softened
- 2 to 3 tablespoons rum
- 1) Line two baking sheets with parchment paper and set aside.
- 2) In the bowl of your mixer, combine all ingredients and blend on medium speed until a soft, smooth dough forms, about 2 minutes.
- 3) Wrap and chill the dough for 1 hour. Towards the end of the chill time, preheat the oven to 350°F.
- 4) 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.
- 5) 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.
- Yield: Approximately 3 to 4 dozen cookies.