|8 oz. (227g)||Plugrá Premium Butter, unsalted, softened|
|½ cup plus 2 tbsp. (125g)||granulated sugar, divided|
|½ cup (60g)||powdered sugar|
|1 lg. (50g)||egg|
|1 tsp. (5g)||rum extract|
|2¼ cups (290g)||all-purpose flour|
|1 tsp. (5g)||baking soda|
|1 tsp. (2g)||ground nutmeg|
|colored sugar, optional|
Heat oven to 350°F. Line 2 cookie sheets with parchment paper.
Combine butter, ½ cup granulated sugar and powdered sugar in bowl of an electric mixer fitted with the paddle. Beat at medium speed, scraping bowl often, until creamy. Add egg and rum extract; continue beating until well mixed. Add flour, baking soda and nutmeg; beat at low speed until dough forms a ball.
Scoop the dough into 1-tablespoon mound. Place, 2 inches apart, onto parchment lined cookie sheets. Moisten the bottom of a glass and dip into a dish containing the remaining 2 tablespoons of granulated sugar. Use the sugar-coated glass to flatten each dough mound to about 1½ inches across, coating the glass with sugar between flattening each cookie; sprinkle with colored sugar, if desired. Bake 8-10 minutes or until the cookies have puffed and the edges are lightly browned. Let stand 1 minute on cookie sheet; remove to cooling rack.