2 sticks of unsalted butter, softened but still cool
3/4 c. sugar
1/4 c. packed light brown sugar
2 TBS. eggnog
1 TBS. rum
1 c. confectioners sugar
1 c. whole macadamia nuts, toasted & chopped (to sprinkle on top)
Whisk flour, baking soda, nutmeg, and salt together in medium
bowl. Whisk 1/2 c. eggnog and egg together in measuring cup. With
electric mixer, beat butter, sugar, and brown sugar together on
medium speed until fluffy, about 3 min. Add flour mixture and
eggnog mixture alternately, in two batches, beating after each
addition until incorporated. Divide dough into quarters and wrap
and refrigerate until firm, about 1 hour.
Adjust oven racks to upper-middle and lower-middle positions and
heat oven to 375 degrees. Line 2 baking sheets with parchment
paper (I use silpat mats.) Using rolling pin, roll each dough
quarter into 12-inch round about 1/8 inch thick. Cut with 3-inch
star cutter and transfer to prepared baking sheets (scraps can be
re-rolled once). Bake until lightly browned around edges, 8 to 10
minutes, rotating rack position and direction of baking sheets
halfway through baking time. Cool cookies completely on baking
sheets. Use remaining dough to make second batch of cookies.
When cookies have cooled, whisk remaining 2 TBS. eggnog and rum
together in medium bowl. Whisk in confectioners’ sugar until smooth.
Spoon glaze over cookies and sprinkle with nuts. Do not touch until
glaze sets, about 30 minutes.
My experience is that there is a short window of time that the dough
is firm enough to lift these without ruining your shapes. Also,
although it doesn’t mention, make sure your board is very floured. If
dough starts getting too sticky, wrap and return to the fridge and
start a new batch until dough chills again.
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