Eggnog Knot Cookies

In large bowl, beat butter with sugar until fluffy; beat in egg yolks and rum.

In separate bowl, whisk together flour, nutmeg, baking powder and sa< 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.

Additional information : Excerpted from Canadian Living's The Holiday Cookie Collection 2010, where you'll find over 101 inspiring holiday cookie recipes. Click here to purchase your copy in our online store! 

Source : Canadian Living Holiday Cookbook: Fall 2010