Spiced Eggnog Rum Cook­ies

Taste of Home - - Contest -

I cre­ated a new hol­i­day cookie recipe when I had a lot of eggnog on hand. The fla­vor is sub­tle, but it trans­forms reg­u­lar sugar cook­ies into some­thing spe­cial for the hol­i­days. —Mark Ban­ick, Salem, OR Prep: 25 min. + chill­ing

Bake: 10 min./batch + cool­ing Makes: 4 dozen

3/4 cup but­ter, soft­ened

11/4 cups sugar

1 large egg, room tem­per­a­ture 1 cup eggnog, di­vided

13/4 tsp. rum ex­tract, di­vided

31/2 cups all-pur­pose flour

1 tsp. bak­ing pow­der 1/2 tsp. ground cin­na­mon 1/2 tsp. ground nut­meg 1/4 tsp. salt 1/4 tsp. ground gin­ger 1/4 tsp. ground all­spice 3 cups con­fec­tion­ers’ sugar Colored sugar or sprin­kles

1. In a large bowl, cream but­ter and sugar un­til light and fluffy. Beat in the egg, 1/3 cup eggnog and 1 tsp. ex­tract. In an­other bowl, whisk flour, bak­ing pow­der, cin­na­mon, nut­meg, salt, gin­ger and all­spice; grad­u­ally beat into creamed mix­ture.

2. Di­vide dough in half and shape each por­tion into a disk; cover and re­frig­er­ate un­til firm enough to roll, about 30 min­utes.

3. Pre­heat oven to 375°. On a lightly floured sur­face, roll each por­tion of dough to 1/4-in. thick­ness. Cut with a floured 31/4-in. star-shaped cookie cut­ter. Place 1 in. apart on parch­ment-lined bak­ing sheets.

4. Bake un­til edges be­gin to brown, 8-10 min­utes. Cool on pans 1 minute. Re­move cook­ies to wire racks to cool com­pletely. Mix con­fec­tion­ers’ sugar, the re­main­ing ex­tract and enough re­main­ing eggnog to achieve a driz­zling con­sis­tency; driz­zle over cook­ies. Dec­o­rate as de­sired.

1 cookie: 114 cal., 3g fat (2g sat. fat), 14mg chol., 50mg sod., 20g carb.

(13g sug­ars, 0 fiber), 1g pro.

Spiced Eggnog Rum Cook­ies

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