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And there's no need to drink the Egg Nog this year because they're in a cookie! You eat your Egg Nog here and it's delicious! Christmas Cookie Week continues here at Tonia's Kitchen with Susan Reid, editor at Sift Magazine and King Arthur Flour. Susan says these cookies are similar to the Peppermint Sandwich Cookies we discussed earlier this week, in that they use confectioner's sugar to bake, but also include the flavors of rum and spice as well. So these might be a little more suitable for adult tastebuds. A great cookie, for a great party.
- 16 tablespoons (1 cup) unsalted butter
- 2 cups confectioners' sugar
- 2 tablespoons light corn syrup
- scant 1/2 teaspoon eggnog flavor or 1 teaspoon rum extract
- 1/4 teaspoon ground nutmeg
- 2 teaspoons baking powder or 1 teaspoon baker's ammonia
- 3/4 teaspoon salt
- 1 large egg
- 2 tablespoons water
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
Instructions
- In a large bowl, beat together the butter, confectioners’ sugar, and corn syrup until light and fluffy.
- Beat in the eggnog flavor (or rum extract), nutmeg, baking powder or baker's ammonia, and salt.
- Add the egg and water to the butter mixture and mix to combine. Add the flour and beat at medium-low speed until smooth. Scrape the bowl and beat for 30 seconds more.
- Divide the dough in thirds, pat into 3/4”-thick slabs, then wrap and refrigerate for 1 hour.
- Take the dough out of the refrigerator and place on the counter while you line two baking sheets with parchment. Preheat the oven to 350°F.
- Roll the dough 1/8” thick on a lightly floured work surface. Cut into desired shapes and transfer to the prepared baking sheets.
- Bake the cookies for 8 to 10 minutes, until lightly browned on the edges. Remove from the oven, set the pan on a rack, and cool the cookies right on the pan.
- Store cooled cookies, well-wrapped, at room temperature for several days; freeze for longer storage.
