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.
- 2 1⁄2 cups flour
- 1 teaspoon ground nutmeg
- 1⁄4 teaspoon salt
- 1 cup soft unsalted butter
- 3⁄4 cup sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 4 tablespoons butter
- 2 1⁄2 cups icing sugar
- 5 tablespoons dark rum
- ground nutmeg
Directions See How It's Made
- Sift together the flour, nutmeg and salt in a medium sized bowl.
- In a large bowl, beat the butter and sugar with an electric mixer, until light and fluffy.
- Beat in the egg yolks and the extracts.
- Stir in the flour.
- Use a melon baller to scoop out cookies to an ungreased cookie sheet.
- Press them into a cross-hatch pattern with a wet fork.
- Bake at 350°F for 12 to 15 minutes.
- Let cool completely before icing- cream the butter, and mix in the icing sugar and rum.
- Spread onto the cookies with a knife.
- Sprinkle the iced cookies with a little nutmeg.