I love these delicious cookies because they are so festive, unusual, and very easy to make. They are great fun for children who want to help; little hands love to shape them. The nutmeg in the cookie dough gives my whole house the wonderful aroma of the holiday season, and is also the perfect complement to the rum-flavored icing. I have to hide them to keep them from disappearing too fast! — Mary Lou Wickham
Makes about 3½ dozen cookies
1 cup butter (no substitutions)
3/4 cup sugar
2 teaspoons vanilla
2 2/3 cups flour
1 teaspoon nutmeg
1/4 teaspoon salt
Preheat oven to 350 degrees.
Thoroughly mix together the butter, sugar and egg. Stir in vanilla.
Sift flour, nutmeg and salt together. Stir into butter mixture.
Chill dough until it can be handled easily. Pinch off dough into 1-inch balls and, with your hands, roll each into a little log about 3 inches long with slightly tapered ends. Place the logs about an inch apart on an ungreased cookie sheet, shaping each into a crescent as you do so.
Bake for 12-15 minutes. The cookies do not appreciably change shape or brown. Remove them to a wire rack and add icing (recipe below) when cool.
1 1/4 cups confectioners sugar
2 tablespoons butter, softened
1 teaspoon McCormick Rum Extract
1 drop yellow food color
1-2 tablespoons half and half
Mix together sugar, butter, extract and food color thoroughly, adding half and half a little at a time until icing reaches spreading consistency.