It's the most wonderful time of the year...with these babies. Portable eggnog! Naturally, spiked with a little rum, as it should be.
I had a few quibbles with the recipe. Right off the bat, I halved it, since the original yield of 5 dozen cookies was a little much to keep around the house. The original recipe suggested chilling the dough for one hour and then rolling it out to an ⅛ inch thickness. But rolling the dough warms it right back up, making it impossible to cut out the dough, and good luck to anyone who can get a good cut out of ⅛ inch thick dough. I solved this by rolling out the dough between sheets of waxed paper to a "thin" thickness and freezing for 30 minutes. Even with the "thicker" roll out, I still got 3 dozen cookies. Finally, the suggested glaze was just too skimpy. I ended up making a full batch of glaze to cover the half batch of cookies. But all was forgiven as soon as the finished product came out.
Yield: 3 dozen cookies
(Recipe from Cook's Country)
- 1 ¾ cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon table salt
- ¼ cup eggnog plus 2 additional tablespoons for glaze
- ½ large egg (1 ½ tablespoons beaten egg)
- 1 stick unsalted butter, softened
- 6 T granulated sugar
- 2 T packed light brown sugar
- 1 tablespoon rum
- 1 cup confectioners' sugar