Eggnog Shortbread Cookies
Equipment
- 1 Mixing bowl
- 1 Electric mixer
- 1 Baking sheet
- 1 Parchment paper
- 1 Cooling rack
- 1 Rolling Pin
- 1 Cookie cutter
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon rum extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon nutmeg ground
- 1 tablespoon eggnog
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream the unsalted butter and powdered sugar until light and fluffy using an electric mixer.
- Add the vanilla extract, rum extract, and eggnog to the butter mixture and blend until well combined.
- In a separate bowl, whisk together the all-purpose flour, salt, and nutmeg.
- Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Roll out the chilled dough on a lightly floured surface to a 1/4-inch thickness using a rolling pin.
- Cut out cookies using a cookie cutter and place them on the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes or until the edges are lightly golden.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
For an extra festive touch, sprinkle a bit of additional nutmeg on top of the cookies before baking. Ensure the butter is well softened to easily cream with the sugar, which helps achieve a tender cookie texture. If the dough is too sticky to roll out, you can add a little more flour, a tablespoon at a time, until it's manageable. Adjust the flavor by varying the amount of rum extract to your liking.
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