What makes these cookies really special is the rum-butter icing. It’s also the “hard” part. The cookies themselves are simple drop cookies that are quick and easy to make. Frosting them is what takes a minute. 🙂

Makes 4 dozen

1 c butter
3/4 c sugar
1 egg
2 t vanilla
2 t rum extract
2 c sifted flour
2 t nutmeg
1/4 t salt

Cream butter and sugar. Add egg, then extracts. Sift dry ingredients and slowly incorporate. See Christmas Cookie Basics for more instructions about how to form the dough.

Chill until firm enough to work with. Form round little balls and place them on the cookie sheet. They’ll spread out some, so space them evenly. Bake at 325° for 12 minutes. These cookies will brown a bit.

When cool, frost.

Icing:

1/4 c butter
1 t rum extract
1 t vanilla
2 1/2 c sifted powdered sugar
1-2 T milk

Cream the butter and add the extracts. Stir in the powdered sugar – don’t skip sifting it!! Otherwise you’ll get lumpy frosting. Add milk a few drops at a time, until it takes on a spreadable consistency.


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