- 3 C flour
- 1 tsp nutmeg
- 1 C butter
- 2 tsp vanilla
- 2 tsp rum flavoring
- 3/4 C sugar
- 1 egg
Sift together flour & nutmeg. Set aside.
Cream together butter, vanilla & rum flavoring
Gradually add sugar to creamed mixture. Blend in unbeaten egg. Gradually add dry ingredients, mixing well. (Will form very stiff dough.)
Shape small handfuls of dough on lightly floured surface into long 1/2" diameter rolls. Cut into 3" lengths.
Bake at 350deg F for 12-15 min. Do not over-bake! (The dough does not rise, so the pieces can be placed close together.)
When completely cool, frost, then dust with nutmeg. (I recommend a cake decorating bag and a #30 star tip. Experiment with patterns of frosting.)
- 3 T butter
- 2 1/2 C powdered sugar
- 3 T cream
- 1/2 tsp. vanilla
- 1 tsp rum flavoring (alternatively 1 T dark rum)
Frosting must be firm to hold shape. If rum is used, it may be necessary to add more powered sugar.
Note, this is an overnight process.
- 1 20oz. can crushed pineapple
- 1 16oz. package mini marshmallows
- 1 12oz. package fresh cranberries (frozen)
- 1 - 1 1/2 cup sugar
- 1/2 pint heavy whipping cream
The night before:
- Mix the pineapple with the marshmallows in a flat-bottomed bowl. Stir well and place in refrigerator overnight. (Marshmallows will absorb the juice.)
- Grind cranberries. (Freezing the cranberries prevents a mess when they are ground.) Add sugar to taste. Stir until sugar is dissolved. Place in fridge overnight.
The next day:
- Whip cream until somewhat stiff. Add sugar and vanilla to taste. (I usually taste the cranberries and if they are tart, I will make the cream sweeter.)
- Gently stir cranberries into marshmallows.
- Fold in whipped cream. (Depending on how juicy the cranberries are, you may not use all of the whipped cream.)