Nutmeg logs

Nutmeg logs

Makes 40 logs

COOKIES
3 cups all-purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar, plus more for sprinkling
1 tablespoon light or dark rum
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon vanilla extract
1 large egg

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

Whisk flour and salt together in a small bowl.

In a large bowl with an electric mixer on medium-high speed, beat butter
until creamy, about two minutes. Add granulated sugar gradually, beating
until light and fluffy, about three minutes; beat in rum, nutmeg and
vanilla. Beat in egg. Add about one-third of flour mixture and mix on low
speed. Gradually add remaining flour, mixing just until blended. Take a
handful of dough at a time and shape into a log by rolling it under your
palms on a sugared surface into one-half-inch diameter ropes. Cut ropes into
three-inch lengths. Place logs two inches apart on cookie sheets. Bake until
light golden brown on bottom and round edges, about 13 minutes.

FROSTING
6 tablespoons (3/4 stick) unsalted butter, softened
2 cups confectioners' sugar, sifted
2 tablespoons heavy cream
2 teaspoons light or dark rum
1 teaspoon vanilla extract
2 teaspoons freshly grated nutmeg

While cookies are baking, make frosting. In a medium bowl with mixer on
medium-high speed, beat the butter until creamy, about three minutes. Add
confectioners' sugar, heavy cream, rum and vanilla and beat until creamy,
about two minutes.

Place cookie sheets on racks to begin cooling. Immediately, while cookies
are still warm, spread them with icing, using a small spatula. The icing,
which is thick and fluffy, will melt and adhere to cookie. (It will harden
upon cooling, allowing you to layer these cookies in a tin or mail them, if
desired.) Sprinkle with nutmeg while icing is still wet. Allow cookies to
cool and icing to harden before serving.