Eggnog Shortbread



1 cup unsalted butter, room temperature

1/2 cup icing sugar

1 1/2 tsp rum extract, or 2-3T rum

3/4-1 tsp grated nutmeg

1/2 tsp salt

1 3/4 cups all-purpose flour

1. Cream butter until fluffy, beat in sugar and rum extract.

2. Mix flour, nutmeg and salt in small bowl.

3. Beat into butter a little at a time.

4. On a lightly floured surface, roll out dough to 1/4″ thickness (flour the rolling pin too, this dough is very sticky!).

5. Cut into whatever shapes you like, place 1″ apart on cookie sheets lined with parchment paper and refrigerate for 10 minutes (to avoid spreading).

6. Bake in 325°F oven for about 15 minutes, or until just the bottoms start to turn a golden brown. You don’t want too much color…well, if you are my husband, you will put them in for 20 minutes or more until they are brown and crispy. Apparently they’re better that way.

7. *Optional* Melt 1 cup of white chocolate dipping wafers in a double boiler. Dip half of completely cooled cookies in chocolate and lay on wax paper to set.

Recipe Source: http://guiltykitchen.com/2009/12/20/christmas-baking-2009-part-ii/