Iced Eggnog Cookies
2 cups all-purpose flour
2 teaspoons ground nutmeg
½ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
¾ cup sugar
2 teaspoons each vanilla and rum extract
For the icing:
2 tablespoons unsalted butter
½ teaspoon rum extract
¼ teaspoon vanilla extract
1 ¼ cups unsifted confectioners' sugar
1 to 2 tablespoons milk
Combine flour, nutmeg and salt in a bowl. In another bowl, beat butter with sugar until creamy. Beat in the vanilla, rum extract and egg until fluffy. Add the flour mixture to butter-sugar mixture until blended. Cover the bowl and chill for 2 hours.
With floured hands, form dough into 1-inch balls. (If crumbly, let dough stand at room temperature about 15 minutes.) Place balls on an ungreased or parchment-paper-lined cookie sheet about
1 inch apart. Bake at 350 degrees for 12 to 15 minutes until lightly brown. Cool on wire racks.
To make icing: Beat together first four ingredients. Gradually add milk to obtain a good spreading consistency. Spread a small amount of icing on each cookie. Decorate, if desired.
Optional: Sprinkle with red and green sugar crystals.
Yield: 3 dozen.
Freezeworthy: Yes, but cool completely first and plan to frost after thawing.
Submitted by Linda Crismond, Tarpon Springs, and Virginia Smith, Weeki Wachee