1. Combine flour, cream of tartar, baking soda, and salt in bowl. Beat butter and granulated sugar until light and fluffy. Add eggs and rum extract and mix. Reduce speed to low and add flour mixture. Mix until just combined.
2. Roll 1 tablespoon dough into 1 inch ball. Place balls 2 inches apart on baking sheets. Using measuring cup, press each ball into 1/2 inch round. bake until edges are lightly browned, 8 to 10 minutes, switching and rotating sheets halfway.
3. Dust cookies with confectioner's sugar and nutmeg that has been strained.
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