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Prep 45min
Total45min
Servings72
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Ingredients
Cookies
3/4
cup granulated sugar
1
cup butter or margarine, softened
2
teaspoons vanilla
2
teaspoons rum extract
1
egg
2 1/4
cups Gold Medal™ all-purpose flour
1
teaspoon ground nutmeg
Rum Drizzle
2
tablespoons butter or margarine, melted
1
cup powdered sugar
1
teaspoon rum extract
1
tablespoon water
1/2
teaspoon ground nutmeg, if desired
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Steps
1
Heat oven to 350°F (if using dark or nonstick cookie sheet, heat oven to 325°F). In large bowl, beat granulated sugar and 1 cup butter with electric mixer on medium speed until fluffy. Beat in vanilla, 2 teaspoons rum extract and the egg until smooth. Beat in flour and 1 teaspoon nutmeg.
2
Place 1/4 of the dough at a time in cookie press. On ungreased cookie sheet, form desired shapes with dough.
3
Bake 6 to 10 minutes until edges are lightly browned. Cool 1 minute; remove from cookie sheet to cooling rack.
4
In small bowl, stir all glaze ingredients except nutmeg with spoon until smooth and thin enough to drizzle. Pour mixture into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle glaze on cookies. Before glaze is set, sprinkle 1/2 teaspoon nutmeg over cookies.
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