3 cups sifted all-purpose or self-rising flour
1 tsp. nutmeg
1 cup (2 sticks) butter
3/4 cup sugar
1 egg
2 tsp. vanilla
2 tsp. rum flavoring
additional nutmeg, for sprinkling

Preheat oven to 350°F.

Sift together flour and nutmeg. Set aside.

Cream butter. Gradually add sugar, creaming well.

Blend in egg, vanilla and rum flavoring.

Add the dry ingredients gradually; mix thoroughly.

Shape pieces of dough on lightly floured surface into long rolls, 1/2-inchinch in diameter. Cut in 3-inch lengths; place on ungreased baking sheets.

Bake at 350°F for 12 to 15 minutes until light golden brown. Cool.

Spread Frosting (see below) on tops and sides of cookies. Mark frosting with tines of fork to resemble bark. Sprinkle lightly with nutmeg.

Makes about 8 dozen cookies.

FROSTING:

3 tbsp. butter
1/2 tsp. vanilla
1 tsp. rum flavoring
2 1/2 cups sifted confectioners' sugar, divided
2 to 3 tbsp. evaporated milk (or cream)

Cream butter with vanilla and rum flavoring. Blend in 1/2 cup confectioners’ sugar, beating well. Add remaining 2 cups confectioners’ sugar alternately with evaporated milk (or cream), beating well after each addition until of spreading consistency.