From: Jenn@eatcakefordinner
1/2 c. unsalted butter, room temperature
1 c. sugar
1 1/2 tsp. rum extract (or rum bakery emulsion)
1 1/2 tsp. vanilla extract
1 egg
1/2 c. evaporated milk
2 3/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. cream of tartar
3 Tbl. sugar + 1/2 tsp. ground nutmeg, for rolling
Nutmeg Glaze:
1 c. powdered sugar
1 Tbl. evaporated milk, plus more if needed
1 - 2 tsp. vanilla extract, to taste
1/4 tsp. ground nutmeg, or to taste
Preheat oven to 350 degrees. Cream together butter and sugar until very light and fluffy. Mix in the rum extract, vanilla extract and the egg until well combined. In a separate bowl, combine the flour, salt, baking soda and cream of tartar. Add the dry ingredients to the creamed mixture alternately with the evaporated milk, starting and ending with dry. Mix until just combined. In a small bowl, combine 3 Tablespoons of sugar with 1/2 teaspoon of ground nutmeg; set aside. Roll dough into 1 - 1 1/2-inch balls and roll in sugar/nutmeg mixture. Place on a greased baking sheet. Use the bottom of a cup to flatten the dough balls. They do not spread much during baking, so make sure to flatten them. Bake for 11-12 minutes. Remove to a wire rack and cool completely. Yield: 3 - 3 1/2 dozen cookies.
For the Glaze: Whisk together all ingredients until smooth. If it is too thick, add a little more evaporated milk (a little goes a long way). Drizzle over cooled cookies. Sprinkle with a tiny amount of nutmeg, if desired. Store in an air-tight container.
Jenn's Notes: I used Rum Bakery Emulsion in the cookies which is a water based extract instead of alcohol, so supposedly the flavor won't bake out as much.