My next cookie on the list was a Nutmeg Log Cookie from Connecticut. I had no idea if I would like these. My experience with rum flavored desserts is minimal but all I can say is that these will be a constant recurring cookie in my household especially around the holiday season. They are kind of like a sugar cookie & the rum is not overpowering at all. They are fairly sweet so one cookie does the trick which is great if you have a problem of eating to many cookies when you bake them.

Nutmeg Log Cookies from Bobs Red Mill United States of Cookies
Ingredients
For the Cookies:
1 cup Butter room temperature
3/4 cup Granulated Sugar
2 tsp Vanilla Extract
1 large Egg cold
2 tsp Rum Extract
3 cups Gluten Free 1-to-1 Baking Flour
1 tsp Ground Nutmeg
For the Frosting:
3 Tbsp Butter
2-1/2 cups Powdered Sugar
1 tsp Vanilla Extract
1/2 tsp Rum Extract
2 Tbsp Milk
Instructions
To make the cookies:
Preheat oven to 350 degrees and line 2 baking sheet with parchment paper or lightly spray with non-stick spray.
Add the butter and sugar to the bowl of a stand mixer and mix until the sugar and butter are mixed – they do not have to be creamed. Add the vanilla, egg, and run extract and mix to incorporate.
Add the flour and nutmeg and mix until the dry ingredients are completely combined.
Roll portions of the dough in to log shapes – 3 inches long and 1/2 inch thick. Place the cookies on the prepared baking sheets and bake for 12-15 minutes. Cool completely before frosting.
To make the frosting:
Add the butter, sugar, vanilla, milk, and rum extract to a bowl. Beat with an electric mixer until smooth and creamy. Frost the cookies and use a fork to create lines in the icing then sprinkle with nutmeg.

(I did not sprinkle mine with additional nutmeg or use a fork to create lines)