Wednesday, December 9, 2020
One of the flavors I love this time of the year is eggnog. I selected a couple of eggnog recipes this year, this is the second one. What I often find strange with eggnog recipes is that they often don’t call for any eggnog! The first recipe I made had just a tablespoon of eggnog, and this one doesn’t call for any eggnog at all. Many recipes substitute with the flavors of eggnog: rum and nutmeg most specifically.
This cookie recipe is as simple as can be. I do wonder if the cookies need a little bit of leavening, as these cookies were fairly flat. They turned out ok, so I won’t worry about that too much. As these cookies are little more than a butter cookie, you could fill them with anything you’d like. The filling is where the eggnog flavors come into play, in this case containing rum (or rum extract) and freshly grated nutmeg.
The frosting for these thumbprints is a little different. I figured that I would give it a try, but after I had made the frosting with the original 2 cups of powdered sugar, it was way too soft! I added another cup of powdered sugar and that was about right, so you’ll need to adjust the powdered sugar to make sure that your frosting is the right consistency. I grate nutmeg fresh from the seed, which is such a fantastic flavor. While not containing any eggnog, I think these impart a great eggnog flavor, with the nutmeg acting as the shining star.
3/4 cup butter, room temperature
1/2 cup sugar
1/4 cup packed brown sugar
1 1/2 teaspoons vanilla
2 cup flour
1/4 teaspoon salt
1/2 cup butter, melted
2-3 cups powdered sugar
2 tablespoons rum
Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.
In a large mixer bowl, beat the butter, sugar, and brown sugar until smooth. Add the egg and vanilla and stir on medium to incorporate. With the mixer running on low, gradually add the flour and salt, mixing just until the dough comes together.
Shape the dough into 1 tablespoon balls. In the top of each cookie, with your thumb or other instruments, make an indentation.
Bake for 10-12 minutes, until the cookies are golden around the edges. If required, reform the indentation in the tops of the cookies. Cool on the baking sheet for 5 minutes and then remove to a wire rack to cool completely.
Once the cookies are cool, make the filling: in a mixer bowl beat the melted butter, powdered sugar, and rum on medium until smooth. Transfer to a piping bag and pipe the filling into the indentation in each cookie. Sprinkle with nutmeg to finish.
Recipe from White Lights on Wednesday