1 cup (2 sticks) unsalted butter, room temperature
¾ cup sugar
2 t. vanilla
2 t. imitation rum flavoring
1 large egg, room temperature
3 cups flour
1 t. ground nutmeg
½ t. salt
3 T. unsalted butter
1 t. vanilla
½ t. imitation rum flavoring
2 cups powdered sugar, sifted
3-5 T. heavy cream
ground nutmeg for garnish
Preheat oven to 350º.
Combine butter, sugar, vanilla, rum in the bowl of your stand mixer with the paddle attachment.
Once combined, add in the egg.
Scrape down the sides of the bowl to make sure everything is mixed together.
Add in the flour, nutmeg, and salt. Mix to combine.
Using a small cookie scoop, scoop out batter and roll dough, with your hands, into 3 inch logs.
Bake on an ungreased cookie sheet for 12-15 minutes.
Cool on wire rack completely, then frost.
Combine the butter, vanilla, and rum in the bowl of your stand mixer with the paddle attachment or in a medium bowl with a hand mixer.
Slowly add in the powdered sugar.
Add the heavy cream, 1 T. at a time, until desired spreadable consistency.
Spread a small amount on cookie, working with only a few at a time so it doesn't dry too fast, then sprinkle on nutmeg.
Can be stored at room temperature in a container for 3 days, in a refrigerator for up to a week, but best stored in an airtight container in the freezer for up to a month.