Recipe summary

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.
Yield:
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.
Volume Ounces Grams

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

Rum icing

  • 1 1/2 cups confectioners' sugar, sifted
  • 2 tablespoons unsalted butter, softened
  • 2 to 3 tablespoons rum

Directions

  1. 1) Line two baking sheets with parchment paper and set aside.
  2. 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. 3) Wrap and chill the dough for 1 hour. Towards the end of the chill time, preheat the oven to 350F.
  4. 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. 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.
  6. Yield: Approximately 3 to 4 dozen cookies.