Snowflake Eggnog Cookies

Name: Snowflake Eggnog Cookies
Prep time: 1 h
Total time: 3 h 30 min
Yield: 72 cookies
Ingredients: Cookie; 1 cup Land O Lakes® Butter softened; 1 cup granulated sugar; 1 large Land O Lakes® Egg; 2 tablespoons Land O Lakes® Heavy Whipping Cream or milk; 1 teaspoon rum extract; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; Glaze; 1/2 cup powdered sugar; 2 teaspoons Land O Lakes® Butter softened; 2 teaspoons light corn syrup; 1/4 teaspoon rum extract; 3 to 5 tablespoons water; Decorator sugars, dragées or frosting, as desired

Eggnog cookies in fun cut-outs. Decorate to resemble snowflakes for a beautiful Christmas cookie.

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1 hr

Prep Time

03 hrs 30 min

Total Time

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Ingredients

1 cup Land O Lakes® Butter, softened

1 cup granulated sugar

1 large Land O Lakes® Egg

2 tablespoons Land O Lakes® Heavy Whipping Cream, or milk

1 teaspoon rum extract

1 teaspoon vanilla extract

2 ¹/₂ cups all-purpose flour

1 teaspoon baking powder

¹/₂ teaspoon salt

¹/₄ teaspoon ground cinnamon

¹/₄ teaspoon ground nutmeg

Glaze

¹/₂ cup powdered sugar

2 teaspoons Land O Lakes® Butter, softened

2 teaspoons light corn syrup

¹/₄ teaspoon rum extract

3 to 5 tablespoons water

Decorator sugars, dragées or frosting, as desired

How to make

STEP 1

Combine 1 cup butter and granulated 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.
STEP 2

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.
STEP 3

Heat oven to 375°F.
STEP 4

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.
STEP 5

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.
STEP 6

Place cooling rack with cookies over waxed paper. Brush glaze over cookies; decorate as desired. Let stand until set.

Tip #1

To freeze cookies for longer storage, bake cookies as directed and cool on cooling rack. Place cookies into resealable plastic freezer container in single layer with waxed paper between layers. Thaw at room temperature. Frost cookies.

60 Calories

3 Fat (g)

10 Cholesterol (mg)

45 Sodium (mg)

7 Carbohydrates (g)

0 Dietary Fiber

1 Protein (g)

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