Nutmeg Cookies with Buttered Rum Frosting

  • Yield: 3 dozens


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