Eggnog Shorties
Indulge in the festive spirit with these decadent Eggnog Shorties, a melt-in-your-mouth holiday treat that combines the rich, creamy flavors of classic eggnog with a buttery shortbread base. Infused with a delightful blend of vanilla, rum extract, and a hint of warming nutmeg, these cookies are the perfect balance of sweetness and spice. The dough, enriched with cornstarch for added tenderness, is chilled for optimal texture, then rolled and cut into delicate shapes before being lightly dusted with nutmeg for an aromatic finishing touch. Ready in just over 30 minutes, this recipe yields 24 cookies perfect for holiday gatherings, gift boxes, or pairing with your favorite festive drinks. Easy to prepare yet irresistibly elegant, Eggnog Shorties are sure to become a seasonal favorite!
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Ingredients
- 227 grams unsalted butter
- 100 grams powdered sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon rum extract
- 0.5 teaspoon ground nutmeg
- 260 grams all-purpose flour
- 30 grams cornstarch
- 0.25 teaspoon salt
- 1 teaspoon additional ground nutmeg (for garnish)
Directions
Step 1
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
Step 2
In a large mixing bowl, beat the unsalted butter with a hand or stand mixer at medium speed until light and creamy, about 2-3 minutes.
Step 3
Add powdered sugar, vanilla extract, rum extract, and ground nutmeg to the butter. Continue beating until well combined and fluffy.
Step 4
In a separate bowl, whisk together all-purpose flour, cornstarch, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Scrape down the sides of the bowl as needed to incorporate all the flour.
Step 6
Turn the dough out onto a work surface and gently shape it into a disc. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
Step 7
On a lightly floured surface, roll the chilled dough to about 1/4 inch (0.6 cm) thickness. Use a round or festive cookie cutter to cut out shapes and place them on the prepared baking sheets, leaving about 1 inch (2.5 cm) of space between cookies.
Step 8
Sprinkle a light dusting of additional ground nutmeg over the tops of the unbaked cookies for added flavor and decoration.
Step 9
Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden. Rotate the baking sheets halfway through for even baking.
Step 10
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Serve as is or pair with a warm mug of eggnog for a truly festive treat. Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | 628.2 grams (628.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3141 |
| Total Fat 198.50g | 254% |
| Saturated Fat 114.10g | 571% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 503mg | 168% |
| Sodium 634mg | 28% |
| Total Carbohydrate 328.10g | 119% |
| Dietary Fiber 8.20g | 29% |
| Total Sugars 99.10g | |
| Protein 28.70g | 57% |
| Vitamin D 0IU | 0% |
| Calcium 93mg | 7% |
| Iron 12mg | 69% |
| Potassium 351mg | 7% |
Source of Calories