Ingredients for Eggnog Shorties
- 2 1/2 cups all-purpose flour
- Ground Nutmeg
- 1/2 teaspoon salt
- Unsalted Butter
- 1 cup granulated sugar
- 2 large egg yolks
- Vanilla Extract
- Lemon Extract
- 1/4 cup (1/2 stick) unsalted butter, softened (for icing)
- 2 cups powdered sugar
- Dark Rum
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How to Make Eggnog Shorties
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups flour, 1 teaspoon ground nutmeg, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup softened butter and 1 cup granulated sugar using an electric mixer until light and fluffy.
- Beat in 2 large egg yolks, 1 teaspoon vanilla extract, and 1/2 teaspoon eggnog extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Use a melon baller or a tablespoon to scoop out cookie dough onto the prepared baking sheets.
- Gently press each cookie into a cross-hatch pattern with a wet fork.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool completely on the baking sheets before icing.
- While cookies cool, prepare the icing: In a small bowl, cream together 1/4 cup softened butter and 2 cups powdered sugar until smooth. Stir in 1 tablespoon of rum (optional).
- Spread the icing evenly over the cooled cookies using a knife or spatula.
- Sprinkle a little nutmeg over the iced cookies for an extra touch of festive flavor.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
33g
Fat
13g
Carbs
4g