Eggnog Shorties

READY IN: 30mins
Recipe by Jenny Sanders

Another Christmas favourite. I make Chocolate Almond Crisps whenever I make these, to use up the egg whites, and because they make such a good contrast to these rich and buttery morsels. Not for dieters, but oh-so-good.

Top Review by mianbao

These are such delicious and pretty cookies. I decided to try dehydrated egg yolk in them, and it worked very well, except the dough was very dry at the end, and I wasn't sure if it was the fault of the (reconstituted) egg yolk or my flour or what. I just kneaded the dough together, and it was fine with no extra liquid. Other than that I had no problems. The icing, though very tasty, did seem a little strong at first, and I wondered if I should have used all that rum. They mellowed, however by the next day, and were a hit with all at work. This was a little sad because I was looking forward to eating all of them by ourselves. Thank you very much for this recipe. It will definitely get made again here.

Ingredients Nutrition


  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 yolks and the extracts.
  4. Stir in the flour.
  5. Use a melon baller to scoop out cookies to an ungreased cookie sheet.
  6. Press them into a cross-hatch pattern with a wet fork.
  7. Bake at 350°F for 12 to 15 minutes.
  8. Let cool completely before icing- cream the butter, and mix in the icing sugar and rum.
  9. Spread onto the cookies with a knife.
  10. Sprinkle the iced cookies with a little nutmeg.

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