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EggNog Tea Cookies with Butter Rum icing Recipe

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This recipe for EggNog Tea Cookies with Butter Rum icing is from Team 3 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the cookies:

2 cups all-purpose flour
2 teaspoons grated or ground nutmeg
½ teaspoon table salt
2 sticks unsalted butter, softened (16 Tbsp) (softened)
1 egg
3/4 cup granulated sugar
2 teaspoons vanilla extract
For the icing:

2 cups sifted powdered sugar
2 tablespoons unsalted butter, melted
2 tablespoons milk
¼ teaspoon rum flavoring or light rum
Red and Green candied cherries for decorating (Optional)
Directions:
Directions:
In a medium bowl, whisk together the flour, nutmeg and salt. Set aside.
In the bowl of an electric mixer, cream 2 sticks butter and granulated sugar until smooth.
Add egg and vanilla; beat until incorporated.
Add the flour mixture and beat until blended.
Cover and chill dough at least 1 hour and up to 24 hours.
When you’re ready to bake, preheat oven to 350 degrees and line two baking sheets with parchment paper.
Roll dough into 1 ½-inch balls (Use a #80 scoop or a tablespoon measure).
Arrange on prepared baking sheets spacing 2 inches apart.
Bake until firm to the touch and light brown on the edges, 10 minutes.
Transfer to a rack to cool.
For the icing:

Blend together powdered sugar, 2 Tbsp. butter, milk and rum and mix using a hand mixer or even a whisk.
Frost cooled cookies.
Number Of Servings:
Number Of Servings:
3 dozen (2 inch)
Preparation Time:
Preparation Time:
Total 1 1/2 hours + chilling

 

 

 

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