Sparkling Eggnog Sugar Cookies
Photography by Yvonne Duivenvoorden
This recipe makes 36 servings
|Per cookie: about||-|
|total fat||4 g|
|sat. fat||2 g|
- Portion size: 36
Sparkling sugar granules heighten the appeal of a cookie that you can cut into any shape you like.
- 3/4 cup 3/4cupbutter, softened
- 1 cup 1cuppacked light brown sugar
- 1 1eggeggs
- 1 tsp 1tsprum extract or vanilla
- 2-1/2 cups 2-1/2cupsall-purpose flour
- 2 tsp 2tspgrated nutmeg
- 1/2 tsp 1/2tspbaking powder
- 1 Pinch 1Pinchsalt Sparkling Glaze:
- 1 1egg whiteegg whites
- 1/2 cup 1/2cupsparkling large crystal granulated sugar
Line rimless baking sheets with parchment paper or grease; set aside.
In large bowl, beat butter until fluffy; beat in brown sugar until smooth. Beat in egg and rum extract. In separate bowl, whisk together flour, nutmeg, baking powder and salt ; stir into butter mixture, one-third at a time, to make smooth dough. Divide in half; shape into discs. Wrap and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Between waxed paper or on floured surface, roll out dough to scant 1/4-inch (5 mm) thickness. With 3-inch (8 cm) cookie cutter, cut out shapes, rerolling scraps. With spatula, place cookies, 1 inch (2.5 cm) apart, on prepared pans.
Sparkling Glaze: Whisk egg white with 1 tsp (5 mL) water; brush over shapes. Sprinkle with sugar; press sugar gently.
Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until bottoms are golden, about 10 minutes. Let cool for 2 minutes on pans on racks. Transfer to racks to let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)
Additional information :
Sparkling Eggnog Sugar Snowflakes:
Replace brown sugar and rum extract with granulated sugar and vanilla. Reduce nutmeg to 1 tsp (5 mL).
Source : Canadian Living Magazine: December 2004