Beat butter in large bowl with electric mixer
at medium speed until smooth.
Add sugar; beat until well blended.
Heat milk in small saucepan over low heat;
add coffee granules, stirring to dissolve.
Add milk mixture, eggs, rum extract
and vanilla to butter mixture.
Beat at medium speed until well blended.
Combine flour, baking powder, nutmeg and salt in large bowl.
Gradually add flour mixture to butter mixture,
beating at low speed after each addition until blended.
Shape dough into 2 logs, each about 8"long
and 2" in diameter. (Dough will be soft;
sprinkle lightly with flour if too sticky to handle.)
Roll logs in chocolate sprinkles, if desired,
coating evenly ('/3 cup sprinkles per roll).
Or, leave rolls plain and dip cookies in
melted chocolate after baking.
Wrap each log in plastic wrap; refrigerate overnight.
Preheat oven to 350"F. Grease cookie sheets.
Cut rolls into ¼" thick slices;
place 1" apart on cookie sheets.
(Keep unbaked rolls and sliced cookies
chilled until ready to bake.)
BAKE 10-12 minutes or until golden brown.
Transfer to wire racks to cool.
Dip plain cookies in melted semisweet
or white chocolate, if desired.
Store in airtight container.
Makes about 60 cookies
To dip 24 cookies, melt 1 cup chocolate chips
in small saucepan over very low heat until smooth.

Per Serving (excluding unknown items): 61 Calories;
trace Fat (3.7% calories from fat); 1g Protein;
14g Carbohydrate; trace Dietary Fiber;
6mg Cholesterol; 22mg Sodium.
Exchanges: 1/2 Grain(Starch); 0 Lean Meat;
0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.