1 cup butter
2 tsp vanilla extract
2 tsp rum flavour
3/4 cup sugar
1 egg unbeaten
3 cups flour
1 tsp nutmeg
1/2 tsp salt

Cream butter and flavour, gradually add sugar, blending well. Add egg, beat until well blended. Sift flour with nutmeg and salt and gradually add to mixture. Work dough with hands until well blended. Shape piece of dough on lightly floured surface into long rolls about 1/2″ in diameter. Cut in 3″ lengths. Place on cookie sheet and bake at 350 F until very lightly browned. 15-20 minutes. When cool spread with rum flavoured butter icing and sprinkle with nutmeg.


2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter
1 cup sugar
1 egg
1 tsp vanilla
1 tbsp cream or milk

Sift 1 1/2 cup flour with baking powder and salt. Cream butter until soft. Beat in sugar, egg, vanilla and cream. Stir in flour mixture. Add enough remaining flour to make dough stiff enough to roll out. Refrigerate until well chilled. Place on lightly floured board. Roll until about 1.8″ thick. Cut into desired shapes with cookie cutter or cookie press. Place on ungreased baking sheets; sprinkle with sugar. Bake at 375F for 8-10 mins. Remove to cooling trays. Can be served plain or decorated.


Cream 1/2 cup soft butter with 2 cups of icing sugar. Beat 2 tsp vanilla, 2 tbsp milk and 1 cup icing sugar into mixture. Gradually add 1 to 2 tbsp milk into icing until smooth and of desired spreading consistency.

For the nutmeg logs, I substitute one of the tsp of vanilla for one tsp of rum flavouring.