• ¾ cup granulated sugar
  • 1 cup butter or margarine, softened
  • 2 teaspoons vanilla
  • 2 teaspoons rum extract
  • 1 egg
  • 2¼ cups Gold Medal™ all-purpose flour
  • 1 teaspoon ground nutmeg

Rum drizzle:

  • 2 tablespoons butter or margarine, melted
  • 1 cup powdered sugar
  • 1 teaspoon rum extract
  • 1 tablespoon water
  • ½ teaspoon ground nutmeg, if desired



  • Heat oven to 350°F (if using dark or nonstick cookie sheet, heat oven to 325°F). In large bowl, beat granulated sugar and 1 cup butter with electric mixer on medium speed until fluffy. Beat in vanilla, 2 teaspoons rum extract and the egg until smooth. Beat in flour and 1 teaspoon nutmeg.
  • Place ¼ of the dough at a time in cookie press. On ungreased cookie sheet, form desired shapes with dough.
  • Bake 6 to 10 minutes until edges are lightly browned. Cool 1 minute; remove from cookie sheet to cooling rack.
  • In small bowl, stir all glaze ingredients except nutmeg with spoon until smooth and thin enough to drizzle. Pour mixture into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle glaze on cookies. Before glaze is set, sprinkle ½ teaspoon nutmeg over cookies.