Eggnog Shorties
Indulge in the festive spirit with these decadent Eggnog Shorties, a melt-in-your-mouth holiday treat that combines the rich, creamy flavors of classic eggnog with a buttery shortbread base. Infused with a delightful blend of vanilla, rum extract, and a hint of warming nutmeg, these cookies are the perfect balance of sweetness and spice. The dough, enriched with cornstarch for added tenderness, is chilled for optimal texture, then rolled and cut into delicate shapes before being lightly dusted with nutmeg for an aromatic finishing touch. Ready in just over 30 minutes, this recipe yields 24 cookies perfect for holiday gatherings, gift boxes, or pairing with your favorite festive drinks. Easy to prepare yet irresistibly elegant, Eggnog Shorties are sure to become a seasonal favorite!
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 100 grams powdered sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon rum extract
- 0.5 teaspoon ground nutmeg
- 260 grams all-purpose flour
- 30 grams cornstarch
- 0.25 teaspoon salt
- 1 teaspoon additional ground nutmeg (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
In a large mixing bowl, beat the unsalted butter with a hand or stand mixer at medium speed until light and creamy, about 2-3 minutes.
Add powdered sugar, vanilla extract, rum extract, and ground nutmeg to the butter. Continue beating until well combined and fluffy.
In a separate bowl, whisk together all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Scrape down the sides of the bowl as needed to incorporate all the flour.
Turn the dough out onto a work surface and gently shape it into a disc. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
On a lightly floured surface, roll the chilled dough to about 1/4 inch (0.6 cm) thickness. Use a round or festive cookie cutter to cut out shapes and place them on the prepared baking sheets, leaving about 1 inch (2.5 cm) of space between cookies.
Sprinkle a light dusting of additional ground nutmeg over the tops of the unbaked cookies for added flavor and decoration.
Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden. Rotate the baking sheets halfway through for even baking.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve as is or pair with a warm mug of eggnog for a truly festive treat. Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.5 g | 254% | |
| Saturated Fat | 114.1 g | 570% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 634 mg | 28% | |
| Total Carbohydrate | 328.1 g | 119% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 99.1 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 351 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
