1 cup sugar
1 teaspoon rum extract
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup powdered sugar
2 teaspoons light corn syrup
1/4 teaspoon rum extract
3 to 5 tablespoons water
Decorator sugars, dragées or frosting, as desired
Combine 1 cup butter and sugar in bowl; beat at medium speed until creamy. Add egg, whipping cream, 1 teaspoon rum extract and vanilla; continue beating until well mixed. Add all remaining cookie ingredients; beat at low speed until well mixed.
Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.
Heat oven to 375°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/4-inch snowflake-shaped cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 6-8 minutes or until edges are lightly browned. Remove to cooling rack. Cool completely.
Combine powdered sugar, 2 teaspoons butter, corn syrup and 1/4 teaspoon rum extract in bowl. Beat at medium speed, adding enough water for desired glazing consistency.
Place cooling rack with cookies over waxed paper. Brush glaze over cookies; decorate as desired. Let stand until set.
To freeze cookies for longer storage, bake cookies as directed and cool on cooling rack. Place cookies into resealable plastic freezer container in single layer with waxed paper between layers. Thaw at room temperature. Frost cookies.
Read more about this recipe on Recipe Buzz® Blog.