- 3
Ingredients
- BUTTER COOKIE DOUGH
- 2-1/2 C (12-1/2 oz) unbleached all-purpose flour
- 1/4 tsp ground nutmeg
- 3/4 C (5-1/2 oz) superfine sugar*
- 1/4 tsp table salt
- 16 Tbsp (2 sticks) unsalted butter, cut into 16 pieces, room temperature (about 65 degrees)
- 1 tsp vanilla extract
- 3/4 tsp rum extract
- 2 hard-boiled egg yolks
- 2 Tbsp cream cheese,cool room temperature
- GLAZE
- 1 Tbsp cream cheese, room temperature
- 1-2 Tbsp milk
- 1 Tbsp dark rum
- 1/4 tsp rum extract
- 1/4 tsp ground nutmeg
- 1-1/2 C (6 oz) confectioners' sugar
- * If you can't find superfine sugar, you can obtain a close approximation by processing regular granulated sugar in a food processor for about 20 seconds.
Preparation
Step 1
1. FOR THE COOKIES: In bowl of stand mixer fitted with paddle attachment, mix flour, ground nutmeg, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla, rum extract, egg yolks and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
2. Remove bowl from mixer; knead dough by hand in bowl for 2 to 3 turns to form large cohesive mass. Turn out dough onto countertop; divide in half, pat into two 4-inch disks, wrap each in plastic wrap, and refrigerate until they begin to firm up, 20 to 30 minutes. (Dough can be refrigerated for up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.)
3. Adjust oven rack to middle position; heat oven to 375 degrees. Roll out 1 dough disk to even 1/8-inch thickness between 2 large sheets of parchment paper; slide rolled dough on parchment onto baking sheet and chill until firm, about 10 minutes. Meanwhile, repeat with second disk.
4. Working with first portion of rolled dough, cut into desired shapes on parchment-lined baking sheet, spacing them about 1-1/2 inches apart. Bake until light golden brown, about 10 minutes, rotating baking sheet halfway through baking time. Repeat with second portion of rolled dough. (Dough scraps can be patted together, chilled, and rerolled once.) Cool cookies on wire rack to room temperature.
5. FOR THE GLAZE: Whisk cream cheese, 1 tablespoon of milk, rum and nutmeg in medium bowl until combined and no lumps remain. Whisk in confectioners' sugar until smooth, adding remaining milk as needed until glaze is thin enough to spread easily. Drizzle or spread scant teaspoon glaze with back of spoon onto each cooled cookie, as desired.