Snowflake Eggnog Cookies (Gluten-Free Recipe)

Name: Snowflake Eggnog Cookies (Gluten-Free Recipe)
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 gluten-free vanilla extract; 2 1/2 cups Gluten-Free Flour Blend (see below); 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

Mini eggnog flavored 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 gluten-free vanilla extract

2 ¹/₂ cups Gluten-Free Flour Blend (see below)

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; refrigerate 15 minutes. 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

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

Tip #2

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

60 Calories

3 Fat (g)

10 Cholesterol (mg)

45 Sodium (mg)

8 Carbohydrates (g)

0 Dietary Fiber

0 Protein (g)

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