Eggnog Sugar Cookies
Familiar eggnog flavours of nutmeg, cinnamon and rum make these Christmas ornament cookies taste and look festive.
Servings: 30
Ingredients:
| Nutritional Info | |
| Per cookie (without icing): about | - |
| cal | 108 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 15 g |
| fibre | trace |
| chol | 20 mg |
| sodium | 54 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 5% |
| folate | 5% |
-
3/4 cup (175 mL) butter, softened
1 cup (250 mL) granulated sugar
1 egg
1 tsp (5 mL) vanilla
1/4 tsp (1 mL) rum extract
2-1/2 cups (625 mL) all-purpose flour
1/2 tsp (2 mL) each baking powder and nutmeg
1/4 tsp (1 mL) cinnamon
Pinch salt
Icing Paint
Preparation:
In large bowl, beat butter with sugar until light and fluffy. Beat in egg, vanilla and rum extract. Combine flour, baking powder, nutmeg, cinnamon and sa< with wooden spoon, stir into butter mixture in 3 additions. Divide in half; flatten each slightly. Wrap in plastic wrap and refrigerate for at least 1 hour or until chilled. (Make ahead: Refrigerate for up to 1 day.)
On lightly floured surface, roll out each half of dough to 1/4-inch (5 mm) thickness. Using knife, cut out 2-inch (5 cm) rounds with 3/4- x 1/2-inch (2 x 1 cm) rectangle on top to resemble neck of ornament. Place, 1 inch (2.5 cm) apart, on parchment paper-lined or greased rimless baking sheets.
Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, for about 10 minutes or until golden on bottom and edges. Let cool for 1 minute on pans. Transfer to racks; let cool completely. Decorate with icing as desired. (Make ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
Source
© CanadianLiving.com
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