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Eggnog Cookies Recipe



Directions:
Makes about 16
Nutmeg is widely available ground, but it is worthwhile to buy it whole and grate it yourself; quite easy to do with one of those rasp style graters. Freshly grated nutmeg tastes much better and whole nutmegs can be stored for a long time with no loss in freshness.

Cream together:
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar

Beat in:
1 large egg
1 1/2 teaspoons rum flavoring
1/2 teaspoon vanilla

Add:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon nutmeg

Mix until all ingredients are well blended. Chill dough 3 to 4 hours before rolling

Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. Decorate with buttercream, or glaze with Rum Glaze, below.

Rum Glaze
Beat 1/2 cup softened unsalted butter until light and fluffy, add 1 pound (4 cups) confectioners' sugar and 1/4 cup rum and beat until smooth.

Enjoy!


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