I picked up a magazine at Lowe's last week titled "Holiday Cookies" by Cuisine at Home because the front cover had this adorable little cookie on it with holly decoration! I flipped open the magazine and found them... Eggnog Tea Cookies with Butter Rum Icing. I was instantly sold!!
So I took on the challenge of baking all 10 dozen this am and just finished the decorating. I'm really pleased with how they turned out... and I was shocked that there recipe does not call for actual eggnog! Just lots of nutmeg and then the rum in the glaze. Needless to say, one bite proved that they are very eggnog-y and very yummy!
My next baking endeavor will be Smores Bars from this same book... That's going to be my Mom's contribution to the cookie swap and as the resident baker of the house, I'm more than willing to help out!
Enjoy :)
Eggnog Tea Cookies with Butter Rum Icing
Cookies
2 C all purpose flour
2 tsp. fresh grated nutmeg
1/2 tsp. salt
2 sticks unsalted butter, softened
3/4 C granulated sugar
1 egg
2 tsp. vanilla extract
Stir flour, nutmeg, and salt together in a bowl; set aside.
Cream the 2 sticks of butter with the granulated sugar until smooth. Add the egg and vanilla; beat until just incorporated.
Mix the dry ingredients into the wet until blended.
Cover and chill dough for at least one hour (up to 24 hours).
Roll dough into 1 1/2 inch balls (use a cookie scoop or a tablespoon) and arrange onto a parchment lined baking sheet, 2 inches apart.
Bake for 10 minutes, or until firm to the touch and light brown on the edges. Transfer to a wire rack to cool.
Icing
2 C powdered sugar
2 tbsp unsalted butter, melted
1/4 tsp. rum extract or light rum
Blend powdered sugar, 2 tbsp. of butter, and rum together using a mixer.
Frost cooled cookies then decorate however you'd like.
Allow icing to harden before packaging.
So cute!
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