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Iced Eggnog Cookies

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

1 egg

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

Iced Eggnog Cookies 11/27/12 [Last modified: Tuesday, November 27, 2012 4:38pm]

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