| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 6 | Servings | ||
INGREDIENTS
| 1 | c | Butter |
| 3/4 | c | Sugar |
| 2 | ts | Vanilla |
| 2 | ts | Rum extract |
| 1 | Egg | |
| 2 | c | Sifted flour |
| 1/4 | ts | Salt |
| 1/2 | ts | Nutmeg |
| 1/4 | c | Butter |
| 1 1/2 | ts | Rum extract; (up to 2 teaspoons) |
| 2 | c | Powdered sugar; (up to 2 1/2 cups) |
| 2 | ts | Milk; (up to 3 teaspoons) |
INSTRUCTIONS
RUM FROSTING Cream butter, add sugar and cream until fluffy. Add vanilla, rum extract and egg. Mix well. Combine flour, nutmeg and salt. Add gradually to creamed mixture and mix well. Chill throughly. Allowing 1 teaspoon of dough per cookie, shape into balls. Bake on ungreased cookie sheets for 12 to 15 minutes in a 350 degree oven. Cool and frost with rum frosting. (recipe below) RUM FROSTING: Cream butter, add rum and mix well. Add confectioners' sugar gradually and beat until smooth and creamy. Add milk as needed. Continue beathing until smooth and creamy. (adjust ingredients until you reach a smooth and creamy consistency). Use this mixture to frost cooled cookies. Recipe by: Unknown source (Mom's Recipe) Posted to recipelu-digest Volume 01 Number 494 by PLK1028 <PLK1028@aol.com> on Jan 11, 1998
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