Taste of Home
Spiced Eggnog Rum Cookies
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling
YIELD: 4 dozen.
One year, when I had a lot of eggnog on hand, I created a new holiday cookie recipe. The flavor is subtle, but somehow the eggnog transforms regular sugar cookies into something exceptional for the holidays. —Mark Banick, Turner, Oregon
Ingredients
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3/4 cup butter, softened
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1-1/4 cups sugar
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1 large egg, room temperature
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1 cup eggnog, divided
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1-3/4 teaspoons rum extract, divided
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3-1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon salt
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1/4 teaspoon ground ginger
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1/4 teaspoon ground allspice
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3 cups confectioners' sugar
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Colored sugar or sprinkles
Directions
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1.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, 1/3 cup eggnog and 1 teaspoon extract. In another bowl, whisk flour, baking powder, cinnamon, nutmeg, salt, ginger and allspice; gradually beat into creamed mixture.
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2.
Divide dough in half and shape each portion into a disk; cover and refrigerate until firm enough to roll, about 30 minutes.
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3.
Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/4-in. star-shaped cookie cutter. Place stars 1 in. apart on parchment-lined baking sheets.
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4.
Bake until edges begin to brown, 8-10 minutes. Cool on pans 1 minute. Remove to wire racks to cool completely. For glaze, mix confectioners' sugar, remaining 3/4 teaspoon extract and enough remaining eggnog to achieve a drizzling consistency; drizzle over cookies. Decorate as desired.
Nutrition Facts
1 cookie: 114 calories, 3g fat (2g saturated fat), 14mg cholesterol, 50mg sodium, 20g carbohydrate (13g sugars, 0 fiber), 1g protein.
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