*Nutmeg Fingers*
Makes about 3 1/2 dozen

Buttery little nutmeg flavoured logs, slathered in a tasty buttercream and dusted with what else but more nutmeg!

for the logs:
8 ounces butter, softened (1 cup)
5.25 ounces caster sugar (3/4 cup)
1 1/4 tsp freshly ground nutmeg
(I love my fine sided microplane grater!)
1 large free range egg
2 tsp pure vanilla
1 tsp rum extract
12.75 ounces plain flour (3 cups)

For the buttercream:
2 ounces butter, softened (1/4 cup)
12 ounces icing sugar, divided (3 cups)
1 tsp vanilla
1/2 tsp rum extract
1 TBS cream
1 TBS milk

to finish:
freshly grated nutmeg

Preheat the oven to 180*C/350*F/ gas mark 4.  Get out two large baking sheets.  Set aside.

Cream together the butter and sugar until fluffy.  Beat in the egg, nutmeg and flavourings.  Mix in well.  Stir in the flour to make a stiff dough.  Shape handfulls of the dough into long ropes, 1/2 inch in diameter.  Cut into 3 inch sticks and place at least one inch apart on the baking sheets, repeating until you have used up all the dough,.  Bake for 15 minutes, until lightly browned on the bottoms.  Remove from the oven and alow to cool on wire racks.

To make the butter cream, beat together the butter and 8 ounces (2 cups) of the icing sugar, along with the vanilla and rum extract.  When it starts to come together, beat in the milk, cream and remaining icing sugar, beating until light and fluffy.

Using a flat knife spread a portion of icing on the top of each log.  Rough up with the tines of a fork.  Set aside to dry.  Dust with freshly grated nutmeg.  Store in an airtight container.  These also freeze well, tightly covered.  Place into a freezer container, placing parchment paper between the layers.