Name: Nutmeg Cookies with Rum Icing
Cuisine: American
Ingredients: 3 cups all purpose flour; 16 tablespoons butter, softened; 3/4 cup granulated sugar; 1 teaspoon freshly grated nutmeg; 1/2 teaspoon table salt; 1 large egg, room temperature; 1 Tablespoon Trader Joe's Bourbon Vanilla; 1 1/2 cups confectioners' sugar, sifted; 2 tablespoons butter, softened; 2 to 3 tablespoons rum

Nutmeg Cookies with Rum Icing

While I was searching for eggnog cookie recipes, these Nutmeg Cookies with Rum Icing from King Arthur Baking Company kept popping up. Since not everyone can get eggnog I decided to give these a try.

I've been very selective about what I use this delicious Bourbon Vanilla Bean Paste that my friend gifted me but I knew that this would be the perfect recipe for it.

Since nutmeg is the focus of this cookie, I wanted freshly grated. I love my regular Microplane rasp style grater but when you need an entire teaspoon I switch to my twist top one.

It's a pretty simple dough, sturdy after being chilled. It scooped out nicely onto the sheets. I baked them per the recipe's instructions but decided at the 9 minute mark to flatten them with a glass instead of keeping them domed.

This gave a nice smooth surface to apply the icing. I used Bacardi because it's what we have right now but I think it'd be even better with Kracken or another spiced rum.

I gave some cookies another grating of fresh nutmeg on the top.

Others I added some gold sanding sugar. I thought it looked festive but in an elegant way. Since the rum isn't cooked out of the frosting these are definitely adults only treats.

Thank you again to all of the other #ChristmasCookiesWeek bloggers for joining me! Make sure to go and see what amazing things they're sharing using the links down below.

Nutmeg Cookies with Rum Icing

Author: Jolene's Recipe Journal

Ingredients

For the dough:

3 cups all purpose flour
16 tablespoons butter, softened
3/4 cup granulated sugar
1 teaspoon freshly grated nutmeg
1/2 teaspoon table salt
1 large egg, room temperature
1 Tablespoon Trader Joe's Bourbon Vanilla Bean Paste

Rum Icing:

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

Additional grated nutmeg, sprinkles or sanding sugar, if desired.

Instructions

Line two baking sheets with parchment paper and set aside.
In the bowl of your mixer, combine all ingredients and blend on medium speed until a soft, smooth dough forms, about 2 minutes.
Wrap and chill the dough for 1 hour. Towards the end of the chill time, preheat the oven to 350°F.
Scoop 1-tablespoon sized dough balls onto your baking sheet. Flatten them slightly with a glass. Bake the cookies for 9 to 11 minutes. The edges will be slightly browned.
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, sprinkles or sanding sugar if desired.