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Eggnog Cookies with Rum Glaze




Source of Recipe


internet






Recipe Introduction


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.






List of Ingredients



• COOKIES:
  
• 2 cups granulated sugar
  
• 1 cup (2 sticks) unsalted butter, softened
  
• 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**
  






Instructions



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.
   






Final Comments


**If desired, a combination of ground cinnamon, cloves and nutmeg can be used.

About 10 dozen (2 1/4-inch) cookies