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Category: Cookies
Prep Time: Cook Time: Total Time:
Cookies:
3 cups unbleached flour
1/4 teaspoon kosher salt
1 cup unsalted butter, softened
3/4 cup granulated sugar, plus more for rolling
1 teaspoon rum flavoring
1 teaspoon vanilla extract
1 1/2 teaspoons freshly grated nutmeg
1 large egg
Frosting:
6 tablespoons unsalted butter, softened
2 cups powdered sugar
2 tablespoons heavy cream
1/2 teaspoon rum flavoring
1 teaspoon vanilla extract
Pinch of kosher salt
Freshly grated nutmeg for dusting
For the cookies: Preheat oven to 350 degrees. Line cookie sheets with baking parchment.
Whisk flour and salt together, and set aside. With electric mixer on medium-high speed, beat butter and 3/4 cup sugar until light and fluffy, about 3 minutes. Beat in flavorings and nutmeg. Beat in egg. Gradually add flour mixture on low speed, just until blended.
Working with a handful of dough at a time, roll on a surface sprinkled with granulated sugar into ½-inch-diameter ropes. Cut ropes into 3-inch lengths, and place them 2 inches apart on prepared cookie sheets. Bake 12 to 15 minutes, until light golden brown on the bottom and around the edges.
Meanwhile, make the frosting: Beat butter, powdered sugar, heavy cream, flavorings and salt on medium-high speed, until very creamy. Spread baked cookies with frosting while still very warm, just a minute or so out of the oven. (Frosting will melt and adhere to the warm cookies, hardening into a crisp coating as they cool.) Dust with nutmeg while they are still wet. Allow cookies to cool completely before serving. Store in airtight container; they will keep well for up to 1 week.
Note: These cookies pack and mail extremely well, so they are perfect holiday cookies for gifting.
Makes 3 dozen.
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FROSTED NUTMEG TREATS
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Category: Cookies
Prep Time: Cook Time: Total Time:
Cookies:
3 cups unbleached flour
1/4 teaspoon kosher salt
1 cup unsalted butter, softened
3/4 cup granulated sugar, plus more for rolling
1 teaspoon rum flavoring
1 teaspoon vanilla extract
1 1/2 teaspoons freshly grated nutmeg
1 large egg
Frosting:
6 tablespoons unsalted butter, softened
2 cups powdered sugar
2 tablespoons heavy cream
1/2 teaspoon rum flavoring
1 teaspoon vanilla extract
Pinch of kosher salt
Freshly grated nutmeg for dusting
For the cookies: Preheat oven to 350 degrees. Line cookie sheets with baking parchment.
Whisk flour and salt together, and set aside. With electric mixer on medium-high speed, beat butter and 3/4 cup sugar until light and fluffy, about 3 minutes. Beat in flavorings and nutmeg. Beat in egg. Gradually add flour mixture on low speed, just until blended.
Working with a handful of dough at a time, roll on a surface sprinkled with granulated sugar into ½-inch-diameter ropes. Cut ropes into 3-inch lengths, and place them 2 inches apart on prepared cookie sheets. Bake 12 to 15 minutes, until light golden brown on the bottom and around the edges.
Meanwhile, make the frosting: Beat butter, powdered sugar, heavy cream, flavorings and salt on medium-high speed, until very creamy. Spread baked cookies with frosting while still very warm, just a minute or so out of the oven. (Frosting will melt and adhere to the warm cookies, hardening into a crisp coating as they cool.) Dust with nutmeg while they are still wet. Allow cookies to cool completely before serving. Store in airtight container; they will keep well for up to 1 week.
Note: These cookies pack and mail extremely well, so they are perfect holiday cookies for gifting.
Makes 3 dozen.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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