Makes 3 to 4 dozen cookies. Recipe is from King Arthur Flour. Little domes of holiday cheer, these two-bite cookies are perfect for your cookie swap or cookie tray. The rum icing and dusting of nutmeg sets these cookies in the “grown-ups” category, but rum flavoring may be used if the little ones will be sharing, too.
For the cookie dough:
3 cups unbleached all-purpose flour
1 cup unsalted butter, softened
3/4 cup sugar
1 tsp. ground nutmeg
1/2 tsp. salt
1 large egg, room temperature
2 tsps. vanilla
For the rum icing:
11/2 cups confectioners’ sugar, sifted
2 tbls. unsalted butter, softened
2 to 3 tbls. rum
1. Line two baking sheets with parchment paper and set aside.
2. In the bowl of your mixer, combine all dough ingredients and blend on medium speed until a soft, smooth dough forms, about 2 minutes.
3. Wrap and chill the dough for 1 hour. Towards the end of the chill time, preheat the oven to 350 degrees.
4. Drop tablespoon-sized dough balls onto your baking sheet. A teaspoon scoop makes this job a snap. Bake the cookies for 8 to 10 minutes. The edges will be slightly browned and the cookies will be round and domed.
5. Cool the cookies completely. Prepare the icing by blending the softened butter and confectioners’ sugar. Add rum 1 tablespoon at a time until you have a spreadable icing. Top each cookie with a dollop of icing and a dash of nutmeg. If you prefer not to use actual rum, you can use heavy cream and a few drops of rum flavoring.
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