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Eggnog Shortbread Cookies
Recipes
Eggnog Shortbread Cookies
24 servings
1 hour, 35 minutes total (Active 35 minutes)

Ingredients

  • ½ cup unsalted butter
  • 1 large egg
  • 1 ½ cups flour
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon rum extract
  • ⅓ cup granulated sugar
  • ¼ cup eggnog
  • Parchment paper
  • 2 tablespoons coarse sugar

Steps

    1. Set butter out to soften; separate egg. Combine flour, salt, nutmeg, and cinnamon in medium bowl. Combine in second medium bowl: butter, vanilla and rum extracts, and granulated sugar. Beat 2–3 minutes with electric mixer on MEDIUM until light and fluffy. Beat in egg yolk, then add eggnog. Stir flour mixture into butter mixture.
    2. Transfer dough to large sheet of parchment paper. Form dough into 1 ½-inch-diameter log and roll up in parchment. Freeze 1 hour or until firm.
    3. Preheat oven to 350°F; line 2 baking sheets with parchment paper. Remove dough from freezer. Remove parchment paper and slice dough into 24 (½-inch-thick) rounds.
    4. Arrange cookies on baking sheets. Beat egg white; brush tops of cookies with egg white and sprinkle with coarse sugar. Bake 14–15 minutes until edges are golden. Remove from oven and cool completely before serving.

Amount per 1⁄24 recipe serving: Calories 80, Total Fat 4.5g, Sat Fat 2.5g, Trans Fat 0g, Chol 20mg, Sodium 25mg, Total Carb 10g, Fiber 0g, Sugars 4g, Protein 1g, Calc 0%, Vitamin A 0%, Vitamin C 0%, Iron 0%