3 cups all-purpose flour
1 tsp freshly grated nutmeg
½ tsp salt
2 sticks butter, room temperature
¾ cup granulated sugar
1 large egg
3 tsp vanilla
2 tsp rum
For the frosting:
3 Tbl butter, room temperature
½ tsp vanilla
1 tsp rum
1 ½ cups powdered sugar
1 Tbl plus 1 tsp heavy whipping cream
nutmeg, for sprinkling.
To make the cookies: Preheat the oven to 350°F.
In a medium sized mixing bowl, whisk to combine the flour, nutmeg and salt. Set aside.
Combine the butter and sugar in the bowl of an electric stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Using a rubber spatula, scrape down the sides of the bowl and the paddle with a rubber spatula, as needed. Add the egg, vanilla and rum and beat to combine, about 1 minute. Add the flour mixture and mix on low until thoroughly combined, about 1 minute. Scrape again with the rubber spatula, if needed.
Divide the dough into about 10 or 12 pieces. On a lightly-flowered work surface, roll these pieces of dough into long ropes, about ½-inch diameter or a little thicker. Slice into 2-inch lengths. (Roll together the rough, un-used ends of the dough, then repeat rolling it into a rope and cutting it to 2-inches.) Place the ‘logs’ onto an ungreased baking sheet, spacing them about 1-inch apart.
Bake until firm and lightly golden, about 10-20 minutes. Cool for about 3 minutes on the pan, then transfer with a metal spatula to a wire cooking rack. Cool completely to room temperature.
To make the frosting: Combine the butter, vanilla and rum flavoring in the (cleaned and dried) bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-high speed until well combined and fluffy, about 2 minutes. Add ½ cup of the powdered sugar and beat to combine, then add the cream and beat to combine. Add the remaining powdered sugar and beat until smooth and spreadable.
To assemble the cookies: Spread the frosting on the tops of each cookie, then immediately sprinkle lightly with nutmeg.
Allow the cookies to stand at room temperature until the frosting sets, then store (arranged delicately, so they’re not crammed together) refrigerated in an air-tight container.