Side Pannel
Glazed Eggnog Shortbread Cookies
Glazed Eggnog Shortbread Cookies
- Recipe Submitted by Cobb on 11/29/2014
Category: Side Dishes, Cakes, Desserts
Ingredients List
- 2 cups all purpose flour
- 1 tablespoon cornstarch
- 2 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature (I used Gaylea unsalted butter)
- 1 tablespoon eggnog
- ½ cup icing sugar
- Eggnog Glaze
- 3 tablespoons eggnog
- â…” cup of icing sugar
- Sprinkles or decorations (optional)
Directions
In a medium bowl, whisk together flour, cornstarch, cinnamon and salt.
In mixer bowl, cream butter, eggnog and icing sugar together until smooth and fluffy.
Turn mixer on low and slowly add flour mixture. Continue to mix on low until dough comes together.
Roll dough onto a piece of parchment paper to about ¼" thickness. Refrigerate for at least 1 hour and up to 1 day.
Once chilled, preheat oven to 375 F degrees. Line 2-3 large baking sheets with parchment paper or a silicone baking mat. Remove dough from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet about ½ inch apart.
Bake for 10-13 minutes until cookies are slightly golden on bottom edges. Cool on a wire rack.
Re-roll the remaining dough and continue cutting until all is used.
~~ Make the glaze ~~
Whisk icing sugar into eggnog until it becomes smooth and creamy. Once cookies have cooled, place on parchment paper and use a spoon to drizzle or spread glaze over each one. Top with sprinkles for holiday flare. Allow the glaze to harden (approximately an hour) before serving.
In mixer bowl, cream butter, eggnog and icing sugar together until smooth and fluffy.
Turn mixer on low and slowly add flour mixture. Continue to mix on low until dough comes together.
Roll dough onto a piece of parchment paper to about ¼" thickness. Refrigerate for at least 1 hour and up to 1 day.
Once chilled, preheat oven to 375 F degrees. Line 2-3 large baking sheets with parchment paper or a silicone baking mat. Remove dough from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet about ½ inch apart.
Bake for 10-13 minutes until cookies are slightly golden on bottom edges. Cool on a wire rack.
Re-roll the remaining dough and continue cutting until all is used.
~~ Make the glaze ~~
Whisk icing sugar into eggnog until it becomes smooth and creamy. Once cookies have cooled, place on parchment paper and use a spoon to drizzle or spread glaze over each one. Top with sprinkles for holiday flare. Allow the glaze to harden (approximately an hour) before serving.
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