I hope you’ve been enjoying all the Christmas cookies being shared so far this month. I have a lot more planned for next week, but now I’m indulging in one of my favorite holiday flavors – eggnog. While my brain instantly thinks about the drink, today I’m putting a spin on things and turning eggnog into cookies instead!
These easy to make thumbprint cookies are SO yummy and full of holiday cheer. (See: there’s a little booze in them!) But what really makes them are the Safest Choice Eggs I used. I’ve heard on food shows about the difference in farm fresh and cage free eggs, but I’ve never bought into the hype. I’ve been using them in my cookies, for breakfast, basically in about everything I can think of.
- 3/4 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 egg
- 1 1/2 teaspoons vanilla
- 2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 cups powdered sugar
- 2 tablespoons spiced rum (or 1/4 teaspoon rum extract)
- Ground nutmeg, for garnish
- Preheat oven to 350 degrees F. Line a baking sheet with a Sil-Pat or parchment paper.
- In a medium bowl, combine flour and salt; set aside.
- In a large bowl, beat together 3/4 cup butter and sugars until creamy. Add egg and vanilla; mix to combine. Add flour mixture and mix until just combined.
- Scoop tablespoonfuls of cookie dough, and roll into balls. Using the back of a teaspoon measuring spoon, make indentations in the middle of each circle.
- Bake for 12 minutes. Remove from oven and cool completely.
- In a small bowl, beat together 1/2 cup butter, powdered sugar, and rum until smooth. Transfer frosting to a piping bag. Pipe a dollop of frosting into the indentation of each cookie. Sprinkle with a little ground nutmeg to finish.