Eggnog Drop Cookies
Ingredients
- 3/4 cup butter, softened
- 1/2 cup white sugar
- 1/4 cup packed brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup butter
- 1 cup confectioners' sugar
- 1 drop rum extract
- 1 pinch ground nutmeg
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together 3/4 cup butter, white sugar, and brown sugar until smooth. Beat in egg and vanilla. Combine flour and salt; stir into the creamed mixture by hand to form a soft dough. Roll dough into 1 inch balls, and place balls 2 inches apart on ungreased cookie sheets. Make an indention in the center of each cookie using your finger or thumb.
- Bake for 12 minutes in preheated oven. Cool completely.
- In a small bowl, mix together 1/4 cup butter, confectioners' sugar, and rum. Spoon rounded teaspoonfuls of filling onto cookies. Sprinkle with nutmeg. Let stand until set before storing in an airtight container.
I am a huge fan of both brownies and cookies. And now the two fuse together to create some awesome, delicious looking creation. Wow, definitely making these for my super bowl party next week. Personally for me, a person who loves to cook and bake in my kitchen at home,when using egg-based recipes, I use pasteurized shelled eggs. Especially when you have sunny-side eggs, (fried eggs,) raw cookie dough, anything to that affect which leaves some part of the egg raw. Only reason I say this is because I am concerned with what I eat,(yes I have a huge sweet tooth, but I workout and try to cook healthy,)and also look at those who I’m cooking for. With all these recent egg recalls, you can never be to sure. You should check them out.
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