Eggnog Stamped Shortbread
Festive nutmeg-scented buttery brown sugar shortbread, stamped out and finished with a shiny eggnog glaze.
Equipment
- Cookie stamps
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon rum extract
- 2 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
Instructions
- In a mixer bowl, cream together butter and brown sugar until fluffy. Beat in egg and extracts.
- In a separate bowl combine flour, baking powder, salt and nutmeg. Add dry ingredients to butter mixture and mix thoroughly to make a smooth dough.
- Wrap dough in plastic and refrigerate for at least 2 hours or overnight. Allow to soften at room temperature for 1 hour before shaping.
- Preheat oven to 350°. About 3 dozen cookies.
- Roll dough into golf ball-sized balls and press with floured cookie stamps on parchment-lined baking sheets.
- Bake for about 10 minutes until barely golden brown. Cool slightly and finish with Eggnog Glaze (see notes below).
Notes
Eggnog Glaze:
2 cups confectioner's sugar¼ cup eggnog
1 teaspoon rum extract
¼ teaspoon salt Mix all ingredients with a whisk until smooth, adding a little more eggnog if needed for glaze consistency.