Each year at work, we have something called “The Twelve Days of Cookies”. It’s pretty self-explanatory… every day, for 12 days, someone brings in cookies. I think that for some people, it’s the highlight of the year.
Today was the 3rd day, and my 1st day on the sign-up sheet. I’m signed up for tomorrow, too (you’ll just have to wait and see what I have in the oven!)
For my first day, I wanted to do something festive, and something that I hadn’t made before. Originally, I was going to make just plain ol’ eggnog cookies – I originally planned to use a recipe that made a harder dough, that you rolled and cut into shapes with cookie cutters. But then I found these and just couldn’t resist! It doesn’t require chilling the dough, doesn’t require cookie cutters (I don’t have any!!), and has a rum frosting (eggnog + rum is a perfect combination)!
The verdict? AWESOME! My coworkers raved about them.
And they’re so festive 🙂
The only problem is that now I have a bunch of eggnog left. I don’t drink it because it’s too fattening and Stas tried it yesterday for the very first time and thought it was nasty (but he did love the finished cookies)! So I’ll probably end up making another one or two batches for him to take to work.
Eggnog Cookies with Rum Butter Frosting
for the cookies:
1 cup firmly packed dark brown sugar
1/2 cup unsalted butter, softened
1 large egg
2/3 cup prepared eggnog
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
for the frosting:
1/4 cup unsalted butter
3 tablespoons dark rum
1 1/2 cups powdered sugar
(sprinkles are optional)
1. Preheat oven to 350 degrees F.
2. Cream the brown sugar and butter until smooth and light (I used the whisk attachment in my KitchenAid stand mixer). Beat in the egg until well-blended. Stir in eggnog.
3. In a separate bowl, mix together the flour, baking soda, salt, nutmeg, and ginger. Blend into the creamed mixture until smooth. Using a cookie scoop, scoop even amounts of dough onto ungreased cookie sheets (I used 2), about 2 inches apart.
4. Bake about 15 minutes, or until the cookies are golden. Let sit on the pan for a minute to harden a bit, then use a spatula to transfer them to a wire rack to cool.
5. Meanwhile, melt the remaining butter and rum in a small bowl. Stir in the powdered sugar and blend until smooth. It will thicken slightly as it sits.
6. Once the cookies are completely cooled, spread icing on the top of each and garnish with sprinkles, if desired.
Makes a little over 2 dozen
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