Nutmeg Cookies with Buttered Rum Frosting

  • Yield 3 dozens

These cookies will make a special addition to your next holiday party.


3 cups flour
1 teaspoon nutmeg
1 cup butter, softened
3/4 cup sugar
1 egg
2 teaspoons vanilla extract
2 teaspoons rum extract
3 tablespoons butter, room temperature
1/2 teaspoon vanilla extract
1 teaspoon rum extract
2 1/2 cups powdered sugar
2 to 3 tablespoons milk


For cookies:

  1. Preheat oven to 350 degrees.
  2. Sift together flour and nutmeg. Set aside.
  3. Cream butter and sugar. Beat in egg, vanilla and rum extract. Add dry ingredients and mix.
  4. Chill slightly, if needed, for easier handling.
  5. On a lightly floured surface, roll dough to 1/4-inch thickness and cut with a cookie cutter into 1/4-inch thickness.
  6. Bake 12 to 15 minutes. Let cool.

For Frosting:

  1. Cream butter with vanilla and rum extract. Gradually beat in powdered sugar, alternating with milk until creamy and desired consistency.
  2. Frost cookies. Sprinkle with nutmeg while frosting is soft.

Recipe reprinted with permission from The Junior League of Portland, Oregon, From Portland’s Palate a Collection of Recipes from the City of Roses (The Junior League of Portland, Oregon, 1992).



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