Eggnog Cookies
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.
PREP:
1 hour
BAKE:
10 minutes
TOTAL:
5 hours 10 minutes
YIELD:
16
INGREDIENTS:
- 1 cup Unsalted Butter, Softened
- 3/4 cups Sugar
- 1 Larg Egg
- 1 1/2 teaspoon Rum Flavoring
- 1/2 teaspoon Vanilla
- 2 1/2 cups All-Purpose Flour
- 1/2 teaspoon Salt
- 1/4 teaspoon Nutmeg
DIRECTIONS:
Cream together:Butter
Sugar
Beat in:
Egg
Rum flavoring
Vanilla
Add:
Flour
Salt
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!