*makes 48 cookies*
1 cup butter, softened
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 tbsp dark rum
1 tsp vanilla
3 cups all-purpose flour
1 recipe Browned Butter Frosting
extra ground nutmeg
1) In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, the 1/2 teaspoon ground nutmeg, and the ginger. Beat until combined, scraping sides of bowl occasionally. Beat in egg, rum, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough into six portions. Cover and chill dough about 30 minutes or until easy to handle.
2) Preheat oven to 350F. On a lightly floured surface, shape each portion of dough into a 1/2-inch-thick rope. Cut ropes into 3-inch logs. Place logs 2 inches apart on an ungreased cookie sheet. Bake 12 minutes or until light brown. Transfer cookies to a wire rack; cool.
3) Frost cooled cookies with Browned Butter Frosting. Run a fork through frosting lengthwise along log so frosting resembles bark. Sprinkle lightly with ground nutmeg. Let stand until set.
Browned Butter Frosting
In a small saucepan heat and stir 1/2 cup butter over medium-low heat until melted. Cook until butter turns golden brown. Remove from heat. In a medium mixing bowl combine 5 cups powdered sugar, 1/4 cup whole milk, and 2 teaspoons vanilla. Add browned butter. Beat with an electric mixer on low speed until combined. Beat on medium to high speed, adding enough milk (1 to 2 tablespoons) to make a frosting of spreading consistency.