Eggnog Shorties
- Reviews 1
Ready In: 30 mins
Yields: 54 cookies
Ingredients
- 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
- 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.
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