Nutmeg Sticks

  • Updated: November 26, 2012 - 3:15 PM

2004: A spritz-inspired treat.

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Nutmeg Sticks, 2004

Photo: Tom Wallace, Star Tribune

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Makes about 8 dozen cookies.

For cookies
3 cups flour
1 teaspoon freshly grated nutmeg
¼ teaspoon salt
1 cup (2 sticks) butter, at room temperature
¾ cup granulated sugar
1 egg
2 teaspoons vanilla extract
2 teaspoons rum flavoring (or 1 to 2 tablespoons rum, to taste)

For frosting
2 cups powdered sugar
⅓ cup (5⅓ tablespoons) unsalted butter, at room temperature
2 teaspoons vanilla extract
2 teaspoons rum flavoring (or 1 to 2 tablespoons rum, to taste)
2 tablespoons heavy cream
Freshly grated nutmeg for garnish

Directions
To prepare cookies: Preheat oven to 350 degrees and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, nutmeg and salt, and reserve.

In a bowl of an electric mixer on medium-high speed, beat butter until creamy, about 1 minute. Gradually add granulated sugar and beat until light and fluffy, about 2 minutes. Add egg and beat until thoroughly combined. Add vanilla extract and rum flavoring and beat until thoroughly combined. Reduce speed to low, add flour mixture and mix until just incorporated.

Spoon dough into a cookie press fitted with a small (5/8-inch) star plate. Holding press in an almost horizontal position, form long rolls on prepared baking sheets (rolls can be placed close together, as cookies do not spread when baked). Cut rolls into 3-inch sticks. Bake 10 minutes. Remove from oven and allow cookies to cool completely before transferring to a wire rack.

To prepare frosting: In a bowl of an electric mixer on medium speed, beat butter until creamy, about 1 minute. Gradually add powdered sugar and beat until light and fluffy, about 2 minutes. Add vanilla extract and rum flavoring and beat until well combined. Add cream and beat until frosting is light and creamy. Frost each cookie and sprinkle with nutmeg.

2003 Finalist: Kathie Nelson of Richfield, Minnesota

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