Tea Cookies with Butter Rum Icing

Tea Cookies with Butter Rum Icing

www.theinspiredhome.com
INGREDIENTS

For the cookies:

  • 2 cups all-purpose flour
  • 2 teaspoons grated or ground nutmeg
  • ½ teaspoon table salt
  • 2 sticks unsalted butter, softened (16 Tbsp)
  • 1 egg
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract

For the icing:

  • 2 cups sifted powdered sugar
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons milk
  • ¼ teaspoon rum flavoring or light rum
DIRECTIONS

For the cookies:

  1. In a medium bowl, whisk together the flour, nutmeg and salt. Set aside.
  2. In the bowl of an electric mixer, cream 2 sticks butter and granulated sugar until smooth.
  3. Add egg and vanilla; beat until incorporated.
  4. Add the flour mixture and beat until blended.
  5. Cover and chill dough at least 1 hour and up to 24 hours.
  6. When you’re ready to bake, preheat oven to 350 degrees and line two baking sheets with parchment paper.
  7. Roll dough into 1 ½-inch balls (Use a #80 scoop or a tablespoon measure).
  8. Arrange on prepared baking sheets spacing 2 inches apart.
  9. Bake until firm to the touch and light brown on the edges, 10 minutes.
  10. Transfer to a rack to cool.

For the icing:

  1. Blend together powdered sugar, 2 Tbsp. butter, milk and rum and mix using a hand mixer or even a whisk.
  2. Frost cooled cookies.