Eggnog Meltaway Cookies
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Electric mixer
- 1 Baking sheet
- 1 Cooling rack
- 1 measuring cup set
- 1 Measuring spoons set
- 1 Whisk
- 1 Spatula
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon rum extract
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup eggnog
Instructions
- In a large mixing bowl, beat the butter until creamy using an electric mixer.
- Gradually add the confectioners' sugar, vanilla extract, and rum extract, beating until fluffy.
- In a medium mixing bowl, whisk together the flour, cornstarch, nutmeg, cinnamon, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with eggnog, and mix until combined.
- Cover the dough and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized balls of dough and place them 2 inches apart on the prepared baking sheet.
- Bake for 12 minutes or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Dust the cooled cookies with additional confectioners' sugar if desired.
Notes
For best results, ensure the butter is softened at room temperature before beginning the recipe; this helps achieve the ideal creamy consistency. Also, chilling the dough is crucial for maintaining the shape of the cookies during baking and enhancing the flavor. Adjust the amount of nutmeg and cinnamon to taste if you prefer a spicier cookie.
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