Eggnog is a rich holiday indulgence, and these cookies live up to the name. Freezing the dough is one way to save time, but you can also bake these treats before freezing. When the occasion for cookies comes along, just thaw them at room temperature then add the icing.
- Portion size 60 servings
- Credits : Canadian Living Magazine: November 2013
Ingredients
Icing:
Method
In bowl, beat butter with sugar until light and fluffy; beat in egg, vanilla and rum extract. Stir together flour, baking powder and nutmeg; stir into butter mixture in 2 additions.Divide dough in half; flatten into squares. Wrap each in plastic wrap; chill until firm, about 30 minutes.
Makeahead: Freeze in airtight container for up to 1 month; thaw in refrigerator.
Let stand at room temperature to soften slightly, about 15 minutes. Between parchment paper, roll out dough to scant 1/4-inch (5 mm) thickness. Cut into 2-1/2- x 1-inch (6 x 2.5 cm) rectangles, rerolling scraps. Arrange rectangles, about 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Bake on top and bottom racks in 350 F (180 C) oven, switching and rotating pans halfway through, until edges are golden, 10 to 12 minutes. Let cool on pans on racks.
Icing: Meanwhile, in bowl, beat butter with 1 cup of the icing sugar until light and fluffy. On low speed, gradually beat in cream; beat in remaining icing sugar and rum extract. Using piping bag fitted with small star tip, pipe icing onto cookies. Sprinkle with nutmeg.
Nutritional facts per cookie: about
- Fibre trace
- Sodium 37 mg
- Sugars 8 g
- Protein 1 g
- Calories 97.0
- Total fat 5 g
- Potassium 9 mg
- Cholesterol 17 mg
- Saturated fat 3 g
- Total carbohydrate 12 g
%RDI
- Iron 2.0
- Folate 4.0
- Vitamin A 5.0
