Festive Eggnog Butter Cookies with Rum Icing 🎄🍪

Calories: 96.7
Total Fat: 4.5g Saturated Fat: 2.8g
Cholesterol: 19.1mg
Sodium: 17.8mg
Total Carbohydrates: 12.8g Fiber: 0.2g Sugar: 8.3g
Protein: 0.7g

Eggnog Shorties Recipe

🕒 Total Time: 30 minutes
🥄 Servings: 54 cookies
🎄 Category: Drop Cookies
🍪 Keywords: Dessert, Cookie & Brownie, Canadian, Winter, Christmas, Sweet, < 30 Mins, Oven

Description:

Eggnog Shorties, a beloved Christmas favorite, are rich, buttery morsels perfect for the holiday season. Pair them with Chocolate Almond Crisps for a delightful contrast and to make use of leftover egg whites. While not suitable for those watching their waistlines, these shorties are undeniably irresistible.

Ingredients:

2 1/2 cups flour
1 tsp ground nutmeg
1/4 tsp salt
1 cup unsalted butter
3/4 cup sugar
2 tsp vanilla extract
1 egg yolk
1 tsp almond extract
4 tbsp butter (for icing)
1 cup icing sugar
1 tbsp dark rum
Additional ground nutmeg for sprinkling

Instructions:

Step	Description
1	Sift together the flour, nutmeg, and salt in a medium-sized bowl.
2	In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
3	Beat in the egg yolk and the extracts until well combined.
4	Stir in the flour mixture until a dough forms.
5	Use a melon baller to scoop out portions of dough onto an ungreased cookie sheet.
6	Press each cookie with a wet fork to create a cross-hatch pattern.
7	Bake at 350°F (175°C) for 12 to 15 minutes, or until the edges are lightly golden.
8	Allow the cookies to cool completely on a wire rack.
9	To prepare the icing, cream the butter in a small bowl, then mix in the icing sugar and rum until smooth.
10	Spread the icing onto the cooled cookies using a knife.
11	Sprinkle a little ground nutmeg over the iced cookies for an extra festive touch.
12	Allow the icing to set before serving and enjoy the decadent flavors of these Eggnog Shorties.