1tablespoonCaptain Morgan Spiced Rum(see recipe note for substitution)
ground nutmeg,as needed
For the Cookies
Preheat the oven to 350 degrees F.
In a large bowl, use an electric hand mixer to cream together ¾ cup butter, white sugar, and brown sugar until smooth. Beat in egg and vanilla.
In a separate bowl, combine flour and salt. Beat into the creamed mixture just till slightly combined. Finish by mixing with a wooden spoon to form a soft dough.
Roll dough into 1-inch balls and place balls 2-inches apart on baking sheets lined with a Silpat baking mat or parchment paper. Make an indentation in the center of each cookie using your thumb or index finger.
Bake for 12 minutes in preheated oven. Remove from oven and allow cookies to cool on the baking sheet for about 3 minutes then transfer a rack to cool completely.
For the Icing:
In a small bowl, use an electric hand mixer to combine ¼ cup butter, confectioners' sugar, and rum. Transfer icing to a pastry bag with a decorative tip and pipe icing on to completely cooled cookies. Sprinkle with nutmeg. Let stand until set before storing in an airtight container.
You can substitute rum extract for the Captain Morgan Spiced Rum. Start by adding ½ teaspoon, taste the icing and add additional, if needed.