Eggnog Cookies
Buttery eggnog cookies flavored with nutmeg and cinnamon, topped with rum glaze.
Ingredients
all-purpose flour
1¾ cups
freshly grated nutmeg
½ teaspoon
ground cinnamon
½ teaspoon
salt
¼ teaspoon
unsalted butter (softened)
16 tablespoons (2 sticks)
granulated sugar
½ cup
confectioners’ sugar
1⁄3 cup
large egg yolk
1
confectioners’ sugar (for RUM ICING)
1 cup
light rum (for RUM ICING)
2½ to 3 tablespoons
whole nutmeg (for grating on top)
1
Instructions
1
WHISK
In a medium bowl, whisk together the flour, nutmeg, cinnamon, and salt.
2
USING
Using an electric mixer, beat the butter in a large bowl until creamy. Add the granulated sugar and confectioners' sugar and beat until fully combined and velvety smooth. Beat in the egg yolk. Add the flour mixture on low speed and beat until thoroughly combined and just beginning to clump together. Gather the dough into a ball and divide in half.
3
WORKING
Working with one portion of dough at a time, place it on a surface lightly dusted with flour. Roll it by hand into a log, then roll it back and forth to form a smooth cylinder about 6 to 7 inches long and 1.75 inches in diameter. Wrap each dough log in plastic wrap and secure with a layer of foil. Repeat with the remaining dough. Refrigerate for at least 4 hours or until very firm. (The dough can be refrigerated for up to 3 days or frozen for up to 3 months.)
4
PREHEAT
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
5
WORKING
Working with one log at a time, use a sharp knife to cut the dough into 1/4 to 1/3 inch thick slices. Place the rounds on the prepared baking sheet, spacing them about 2 inches apart. Bake for about 13 minutes, until the cookies are pale golden with slightly darker edges. Transfer the cookies to a rack to cool completely.
6
FOR THE RUM ICING
In a small bowl, whisk together the confectioners' sugar and 2.5 tablespoons of rum until smooth. Add more rum as needed to reach a spreadable, slightly thin consistency. Drop 1/2 teaspoon of icing onto the center of each cookie and use the back of a spoon to spread it into a circle about 1.25 inches in diameter. Set the cookies on a rack and grate a little nutmeg over the top while the icing is still wet. Let sit until the icing is set.
