These cookies were a late addition to the Christmas platter. Great decision! If you look at the original recipe, you can see how the dough was cut into stripes, weaved, and then cut into circles. Gorgeous. I made three successfully and decided it was too much work.
What you're left with is simple, brown-spectaled yellow disks full of delightful eggnog flavor. I was surprised how eggnoggy these cookies tasted without any actual eggnog, but I guess the dark rum and nutmeg do the trick.
Sometimes a cookie tray needs simpler cookies without all the frosting, peppermint, nuts, and flavor. This is the cookie. It's like shortbread-like but softer. Like I said earlier, the eggnog flavor is right-on, very enjoyable!
Eggnog Cookies Adapted from Tracey’s Culinary Adventures Yield - 48 small cutout cookies
3 cups flour 2 teaspoons baking powder 1/2 teaspoon nutmeg, freshly grated 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, cold 1 cup sugar 1 egg 1 teaspoon vanilla 1 teaspoon dark rum 4 tablespoon unsalted butter, melted 1/4 cup sugar + 1/2 teaspoon nutmeg, freshly grated mixed together
- Preheat the oven to 350 F and line baking sheets with parchment paper.
- Whisk together the flour, baking powder, cinnamon, and salt in a small bowl.
- Beat together the butter and sugar in the bowl of a stand mixer with a paddle attachment. Beat until pale yellow.
- Beat in the egg, vanilla, and rum until well combined, scrape the bowl as needed.
- Turn the mixer to low and slowly mix in the dry ingredients.
- Knead the dough together and roll out onto a floured surface.
- Cut the dough into your desired shapes.
- Melt the butter and brush on top of the cookies and then sprinkle the nutmeg-sugar on top.
- Bake for about 10 minutes or until the cookies just begin to brown.
- Let cool completely on a wire rack.