EGGNOG COOKIES WITH RUM GLAZE
These soft, thin cookies are ideal for the holidays because they can be made in advance and frozen. Plus, because the recipe makes 10 dozen, it's a good choice for a cookie exchange. Any leftover eggnog can be frozen.
COOKIES
2 cups sugar
1 cup butter
1 cup purchased eggnog
1 teaspoon baking soda
1/2 teaspoon ground nutmeg*
5 1/2 cups all-purpose flour
GLAZE
4 cups powdered sugar
5 to 6 tablespoons purchased eggnog
4 teaspoons dark rum or 1/4 teaspoon rum extract
1 teaspoon ground nutmeg
1. In large bowl, beat sugar and butter at medium speed until creamy. Beat in 1 cup eggnog, baking soda and nutmeg until blended. Gradually beat in flour until well-blended. Cover and refrigerate 1 hour.
2. Heat oven to 350°F. On lightly floured surface, roll out dough 1/4 inch thick. Cut out with cookie cutters; place cookies on baking sheet. Bake 6 to 8 minutes or until lightly browned on bottom. Cool on wire racks.
3. Meanwhile, in medium bowl, whisk together all glaze ingredients until smooth. Spread glaze over cooled cookies.
TIP *If desired, a combination of ground cinnamon, cloves and nutmeg can be used.
About 10 dozen (2 1/4-inch) cookies
Recipe #3305-- To receive this recipe printed on a recipe card, click here. You will need to know the recipe name and number.




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opyright © 2005 Cooking Club of America