Eggnog Tea Cakes

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READY IN: 1hr 15mins
YIELD: 4 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 350*F.
  • Cream the butter and 1 cup of the powdered sugar in a large bowl using an electric mixer on medium speed until creamy.
  • Add the vanilla and rum extracts; blend well.
  • Reduce mixer speed to low and add the flour, nutmeg, and salt; beat just until combined. (mixture will be dry and crumbly.).
  • Stir in the pecans by hand.
  • Shape dough into 1" balls; space 1" apart on ungreased cookie sheets.
  • Bake 13-16 minutes, or until cookies are set.
  • Cool on wire racks 10 minutes; roll in remaining powdered sugar while cookies are still warm.
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