Gluten-Free Nutmeg Cookies
You won't be able to stop eating this delicious little nutmeg log cookies! A melt in your mouth shortbread cookie base with a tasty vanilla and rum flavored frosting. Decorate them for any holiday occasion.
- 3 cups gluten-free flour sifted
- 1 tsp nutmeg
- 1 cup dairy-free butter room temperature
- 2 tsp vanilla
- 2 tsp rum extract
- ¾ cup sugar
- 1 egg beaten
- 3 tbsp dairy-free butter room temperature
- ½ tsp vanilla
- 1 tsp rum extract
- 3 cups powdered sugar
- 2 - 3 tbsp dairy-free milk I used coconut milk
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Sift flour and nutmeg together and set aside.
Cream the butter with the vanilla and rum extract. Gradually add sugar. Blend in the egg and add the dry ingredients. Mix throughly.
On a floured surface, shape small pieces of the dough into long rolls. About ½ inch in diameter.
Cut rolls into 1 ½ inch 'logs' and place on your baking sheet.
Bake in the oven for 12- 15 minutes. Remove from oven when edges are starting to turn golden. and transfer to a cooling rack.
Cream together butter, vanilla and rum extract.
Alternate between adding the powdered sugar and milk.
Beat until frosting is a spreadable consistency, about 3 - 5 minutes.
Pipe onto cooled cookies or spread on with a knife.
Optional: top with festive sprinkles!