Directions

• 1
  Cream butter, sugar, nutmeg and salt until light and fluffy. Beat in egg, egg yolk, rum extract and vanilla until well blended. Gradually add flour to butter mixture; blend thoroughly.
  
• 2
  Cover dough and refrigerate at least 1 hour (or overnight).
  
• 3
  Preheat oven to 350° F.
  
• 4
  Scoop out 1-inch sized balls of dough. Roll each piece with hands into 6 to 8-inch long, pencil shaped strip. Twist into pretzel shape by crossing one side of the strip to the middle forming a loop and then crossing the other side over the first loop forming a second loop. Place about 1-inch apart on a lightly buttered baking sheet. Brush the tops of the pretzels with the egg white then sprinkle with coarse sugar.
  
• 5
  Bake 12 to 15 minutes or until lightly browned. Transfer cookies to wire racks; let cool. Store in airtight canister.