- Using stand mixer, mix flour, sugar, nutmeg and salt on low speed until combined. Add butter, one piece at a time, and mix until crumbly, 1 to 2 minutes after all pieces have been added. Add cream cheese, egg yolks, vanilla and rum and beat until dough is clumpy. Knead dough by hand just until a cohesive mass. Divide dough in half and form each half into a disk. Wrap disks individually in plastic wrap and refrigerate 30 minutes.
- Preheat oven to 375. Line baking sheets with parchment. Roll each disk out to 1/4 - 1/8" thick. Cut into desired shape (ATK used a biscuit cutter; I used a snowflake cookie cutter) and lay on sheets 1" apart. Gather and reroll scraps as needed. Bake for 10 minutes, rotating sheets as necessary, or until golden grown. Let cookies cool on sheets 3 minutes before transferring cookies to wire rack to cool completely.
- Whisk icing ingredients together and spread glaze over cookies. Let dry 30 minutes.
Submitted by: Liz
Thanks to: America's Test Kitchen