Ingredients

• 1 cup Unsalted Butter chilled and cut into 1/2-inch cubes
• 1/2 cup Granulated Sugar
• 1/2 cup unsalted Pecan pieces
• 2 cups Unbleached White Fine Pastry Flour
• 2 1/2 tsp Ground Cinnamon
• 1/4 tsp freshly grated Nutmeg
• 1/4 tsp Salt

• 1 cup Powdered Sugar
• 1 Tbsp Lemon Juice
• 1 Tbsp Heavy Whipping Cream
• 1 Tbsp rum
• 1/8 tsp Salt

Instructions

1. In a stand mixer fitted with the paddle attachment, place all the ingredients into the bowl. Turn to medium-low speed and mix until all the ingredients come together and start to form a ball around the paddle, about 3-4 minutes. Be patient, it will come together!
2. Place the dough on a lightly floured work surface and flatten to a disk that’s 1 inch thick. Wrap with plastic wrap and place in the fridge for 30 minutes.
3. Preheat the oven to 350°F. Remove the dough from the fridge and place on a floured work surface. Roll the dough to 1/4-inch thick and cut into 3-inch cookies. Place the cookies on a baking sheet lined with parchment paper, spacing them 1 inch apart. Re-roll the dough as needed to yield 24 cookies. Discard the remaining dough. Chill the cookies in the fridge for 15 minutes.
4. Bake the cookies for 12-15 minutes, or until the edges of the cookies are lightly browned.

1. While the cookies are baking, make the glaze. In a medium bowl, place all ingredients. Whisk to combine until the glaze is smooth.
2. Let the cookies sit for 2 minutes before applying the glaze. Using a pastry brush, apply a thin layer of glaze to each cookie. Repeat the process for a second coat. Let the cookies cool completely on the baking pans before serving.