Sparkling Eggnog Sugar Cookies
Sparkling sugar granules heighten the appeal of a cookie that you can cut into any shape you like.
Servings: 36
Ingredients:
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per cookie: about | - |
| cal | 102 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 15 g |
| fibre | trace |
| chol | 17 mg |
| sodium | 48 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 4% |
| folate | 5% |
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3/4 cup (175 mL) butter, softened
1 cup (250 mL) packed light brown sugar
1 egg
1 tsp (5 mL) rum extract or vanilla
2-1/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) grated nutmeg
1/2 tsp (2 mL) baking powder
Pinch salt
Sparkling Glaze:
1 egg white
1/2 cup (125 mL) sparkling large-crystal granulated sugar
Preparation:
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 sa< 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
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Variation
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
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