These yummy cookies will fill your kitchen with the aroma of the holidays and are fun for kids to help make. Makes two dozen cookies.
1 cup sugar
2 cups flour
¾ teaspoon baking powder
¼ teaspoon nutmeg
Pinch of salt
Combine the ingredients listed above in a food processor and pulse together. Add ⅔ cup unsalted butter to processor and pulse mixture until the dough forms small pea-sized pieces. Remove from processor to a medium sized bowl.
Make a well in the center of the flour mixture.
In a small bowl, mix together:
1 egg and
¼ cup Longmont Dairy Classic Eggnog
Pour it all at once into the flour. Stir until the flour is just moist.
Cover with plastic wrap and chill for 2-3 hours.
½ cup finely crushed hard candy (butterscotch or rum works well)
Line a cookie sheet with parchment paper or foil.
Flour a surface (pastry board, counter) and rolling pin to roll out the dough.
Roll dough ¼ inch thick (You can use ¼” thick sticks placed under each side of the rolling pin to help roll the dough to the correct thickness). Flour a 2½ inch cookie cutter or glass to use as a cutter. Cut cookies, placing them about ¾ of an inch apart on the cookie sheet. Cut out a small circle from the middle of each cookie (a cap from a highlighter works well when floured). Fill the center with the crushed candy.
Bake the cookies for 6 to 8 minutes at 375° until the edges appear lightly browned. Remove from oven. Remove foil from the cookie sheet to protect counter and allow the cookies to cool for 10 minutes.
While cookies are baking, mix in a medium sized bowl:
3 cups sifted powdered sugar
¼ teaspoon rum extract
2 tablespoons Eggnog (add more, if needed, to allow the icing to drizzle.)
When cookies have cooled for about 10 minutes, drizzle with the glaze. When cookies are completely cooled, they can be stored between waxed paper in a sealed container. Store at room temperature up to 3 days or freeze undrizzled cookies up to 3 months. Thaw cookies; drizzle.
(For a time saver, you can also use this technique with our Roll-Out Cut-Out Cookie Dough by Mary’s Mountain Cookies.)
Adapted from tom Biggest Book of Cookies
Mooo News, November 2013