This cookie has the buttery taste, not to sweet and slightly crumbly texture of a rich butter cookie with the complimentary spice of nutmeg to flavor it. My sister remembers my mom baking a version of these cookies and this was my attempt to duplicate the flavor.
¾ cup sugar
1 cup unsalted butter, softened
2 teaspoons vanilla extract
½ teaspoon rum extract
3 cups all purpose flour
1½ teaspoon nutmeg
¼ teaspoon ground cloves
No nutrition information available
In large bowl, beat sugar, butter, vanilla, rum extract and egg until light and fluffy. Stir flour, nutmeg and ground cloves together and mix into wet ingredients. Cover with plastic wrap; refrigerate 30 to 45 minutes or overnight for easier handling.
Heat oven to 350°F. Divide dough into 12 pieces. On lightly floured surface, shape each piece of dough into a long rope, ½ inch in diameter and about 15 inches long. Cut into 2 ½ -inch lengths; place on ungreased cookie sheets. Bake for about 12 minutes or until light golden brown. (Don't over bake) Immediately remove from cookie sheets to a cooling rack; cool.
Roll cooled logs in a mixture of ½ cup confectioner sugar and ¼ teaspoon nutmeg or to your own taste.
Note: A Zippered plastic bag works well. Just put in the nutmeg and confectioners sugar and shake to mix. Add a few cookies at a time and gently toss in sugar mixture; remove to a container and repeat until all are coated.)
Note: The sugar can be decreased a little if rolling the cookies in confectioners sugar and if a less sweet cookie is desired.
Store in tightly covered container.