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Eggnog cookies in fun cut-outs. Decorate to resemble snowflakes for a beautiful holiday cookie.
Combine 1 cup butter and sugar in bowl; beat at medium speed until creamy. Add egg, whipping cream, 1 teaspoon rum extract and vanilla; continue beating until well mixed. Add all remaining cookie ingredients; beat at low speed until well mixed.
Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.
Heat oven to 375°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/4-inch snowflake-shaped cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 6-8 minutes or until edges are lightly browned. Remove to cooling rack. Cool completely.
Combine powdered sugar, 2 teaspoons butter, corn syrup and 1/4 teaspoon rum extract in bowl. Beat at medium speed, adding enough water for desired glazing consistency.
Place cooling rack with cookies over waxed paper. Brush glaze over cookies; decorate as desired. Let stand until set.
Dietary Fiber: 0g
I thought these would be like sugar cookies, but they are very shortbread-like, and a bit dry for my taste. The dough was easy to work with (I refrigerated overnight), and smelled wonderful as I was mixing it. But the glaze would not come together for me at all - not sure what I did wrong. I plan to just decorate with piped royal icing and skip the glaze - pity, since the eggnog flavor is rather muted in just the cookie.
Potentially very good, but it is too short. I used heavy organic cream, which might have made a difference, but next time I will use at least 3T.
This looks so yummy I cant wait to try them!
These are simply delicious.
this dough was extremely soft even after refridgerated for over four hours. Not worth the effort.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3285
© 2015 Land O'Lakes, Inc.
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