Makes 5 dozen 3-inch star cookies
You can use cutters of various sizes and shapes for this cookie, but we prefer stars.
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon table salt
- 1/2 cup eggnog plus 2 additional tablespoons
- 1 large egg
- 16 tablespoons unsalted butter (2 sticks), softened but still cool
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 tablespoon rum
- 1 cup confectioners' sugar
- 1 cup whole macadamia nuts, toasted and chopped
- 1. Whisk flour, baking
soda, nutmeg, and salt together in medium bowl. Whisk 1/2 cup eggnog and
egg together in measuring cup. With electric mixer, beat butter and
granulated and brown sugars together on medium speed until fluffy, about
3 minutes. Add flour mixture and eggnog mixture alternately, in two
batches, beating after each addition until incorporated. Divide dough
into quarters and wrap and refrigerate until firm, about 1 hour.
- 2. Adjust oven racks to
upper-middle and lower-middle positions and heat oven to 375 degrees.
Line 2 baking sheets with parchment paper.
- 3. Using rolling pin, roll
each dough quarter into 12-inch round about 1/8 inch thick. Cut with
3-inch star cutter and transfer to prepared baking sheets (scraps can be
re-rolled once). Bake until lightly browned around edges, 8 to 10
minutes, rotating rack position and direction of baking sheets halfway
through baking time. Cool cookies completely on baking sheets. Use
remaining dough to make second batch of cookies.
- 4. When cookies have
cooled, whisk remaining 2 tablespoons eggnog and rum together in medium
bowl. Whisk in confectioners’ sugar until smooth. Spoon glaze over
cookies and sprinkle with nuts. Do not touch until glaze sets, about 30
minutes.