Enjoy all the flavours of eggnog in a sweet, simple knotted cookie that is guaranteed to be a hit on any festive cookie platter. When glazing the cookies, place the cooling rack over waxed or parchment paper to catch any drops and make cleanup a breeze.
- Portion size 40 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
- 2/3 cups unsalted butter softened
- 1/3 cup granulated sugar
- 2 egg yolks
- 2 tablespoons spiced rum
- 2 tablespoons amber rum
- 2 cups all-purpose flour
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cup icing sugar
- 1/4 cup spiced rum
- 1/4 cup amber rum
- 2 teaspoons water
- 1/4 teaspoon freshly grated nutmeg
MethodIn large bowl, beat butter with sugar until fluffy; beat in egg yolks and rum.
In separate bowl, whisk together flour, nutmeg, baking powder and salt; stir into butter mixture, blending with hands if necessary.
Divide into quarters. Roll each quarter into 10-inch (25 cm) log. Cut logs into 1-inch (2.5 cm) thick slices. Work each slice with hands until malleable and smooth. Roll each into 6-inch (15 cm) rope; tie in knot.
Place knots, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 300?F (150?C) oven until golden and browned on bottoms, about 25 minutes.
Glaze: In heatproof bowl, mix together icing sugar, rum, water and nutmeg until smooth. Place over saucepan of simmering water; whisk until slightly warm. Remove from heat.
With fork, dip warm knots into glaze, rewarming glaze if necessary. Let stand on rack until dry and cool, about 30 minutes, using spatula to loosen.
Nutritional facts Per cookie: about
- Sodium 17 mg
- Protein 1 g
- Calories 78.0
- Total fat 3 g
- Potassium 9 mg
- Cholesterol 18 mg
- Saturated fat 2 g
- Total carbohydrate 11 g
- Iron 2.0
- Folate 6.0
- Vitamin A 3.0