Eggnog Shorties
Another christmas favourite. I make chocolate almond crisps whenever i make these, to use up the egg whites, and because they make such a good contrast to these rich and buttery morsels. Not for dieters, but oh-so-good.
Steps
Sift together the flour , nutmeg and salt in a medium sized bowl.
In a large bowl , beat the butter and sugar with an electric mixer , until light and fluffy.
Beat in the egg yolks and the extracts.
Stir in the flour.
Use a melon baller to scoop out cookies to an ungreased cookie sheet.
Press them into a cross-hatch pattern with a wet fork.
Bake at 350f for 12 to 15 minutes.
Let cool completely before icing- cream the butter , and mix in the icing sugar and rum.
Spread onto the cookies with a knife.
Sprinkle the iced cookies with a little nutmeg.
Ingredients
flour, ground nutmeg, salt, unsalted butter, sugar, egg yolks, vanilla extract, lemon extract, butter, icing sugar, dark rum