Ingredients
1
pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1
teaspoon ground nutmeg
1/2
teaspoon rum extract
1/4
cup sugar
1/2
teaspoon ground cinnamon
1 2/3
cups white vanilla baking chips
Preparation
Heat oven to 375°F.
In large bowl, mix cookie mix, softened butter, egg, 1/2 teaspoon nutmeg and the rum extract with spoon until soft dough forms. Shape dough into 36 (1 1/4-inch) balls. In small bowl, mix sugar, cinnamon and remaining 1/2 teaspoon nutmeg. Roll balls in sugar-spice mixture. Place 2 inches apart on ungreased cookie sheets. Discard sugar-spice mixture after rolling balls.
Bake 7 to 9 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
In small microwavable bowl, microwave white vanilla baking chips uncovered on Medium (50% power) 60 seconds. Stir; continue to microwave in 15-second increments until mixture can be stirred smooth.
Working with one cookie at a time, dip halfway into melted chips; gently shake off excess. Place on waxed paper. Repeat with remaining cookies. If chips have cooled too much, reheat. Let stand 30 minutes or until set. Store covered in airtight container.
