Monday, December 18, 2006

Eggnog Cookies with Rum Butter Icing

Best. Cookies. Ever. Oh WOW it surprised me. I was just looking for a recipe to use up the rest of my eggnog. Now I have to go buy some more to fill my new craving. Wow. Wowwowwow.

* 1 cup firmly packed dark brown sugar
* 1/2 cup unsalted butter, softened
* 1 large egg
* 2/3 cup prepared eggnog
* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground ginger
* 1/4 cup unsalted butter
* 3 tablespoons rum
* 1 1/2 cups powdered sugar
* 1/4 teaspoon ground nutmeg

1. Preheat oven to 350°F.
2. In a large mixing bowl, cream brown sugar and first addition of butter until smooth and light. Beat in egg until well blended. Stir in eggnog.
3. Mix together flour, baking soda, salt, first addition of nutmeg and ginger in a medium bowl. Blend into creamed mixture until smooth. Using either a ¼-cup measure or a 2-ounce ice cream scoop, scoop level measures of dough onto ungreased cookie sheets, spaced 2½ inches apart.
4. Bake until cookies are golden and firm to the touch, about 15 minutes. Using a spatula, transfer cookies to a wire rack and let cool. When cookies are completely cool, decorate with icing.
5. To make the icing, melt remaining butter and combine with rum in a small mixing bowl. Stir in powdered sugar, 1/2 cup at a time, blending until smooth. Let sit for 15 minutes to thicken slightly. Spread icing on top of cooled cookies and garnish with remaining nutmeg.

No comments: