1 1/4 c Sugar
1 c Butter-flavor crisco
1 Eggs
1/4 c Light corn syrup
1 ts Vanilla
1 ts Rum extract
3 c Flour
1 1/2 ts Nutmeg
1 ts Baking soda
1/2 ts Salt
1 c Powdered sugar
3 tb Water
1 c Pecans, toasted; finely chop
In large bowl with electric mixer at medium speed, beat sugar and shortening until well blended. Add eggs, syrup and vanilla and rum; beat until well blended and fluffy. In medium bowl, combine flour, nutmeg, baking soda and salt. With mixer at low speed, gradually add flour mixture to shortening mixture, beating until well blended. Form dough into ball and wrap in plastic wrap; refrigerate several hours or overnight. Preheat oven to 375 degrees. Divide dough into 10 pieces; roll each piece into a 15-inch rope. Cut each rope into five 3″ logs. Place 2 inches apart on ungreased cookie sheets. Bake 7 to 9 minutes until just lightly browned. Cool 2 minutes on cookie sheet, remove to rack and cool completely. Meanwhile, prepare icing: In small bowl combine powdered sugar and 3 T. water; stir until smooth. Dip both ends of each cookie log into icing then roll in chopped pecans. —–