Eggnog Tea Cookies

By cindygwest

Ingredients

• For the cookies:
• 2 cups all-purpose flour
• 2 t. grated or ground nutmeg
• 1/2 t. table salt
• 2 sticks butter, softened
• 3/4 cup granulated sugar
• 1 egg
• 2 t. vanilla extract
• For the icing:
• 2 cups sifted powdered sugar
• 2 T. unsalted, butter, melted
• 2 T. milk
• 1/4 t. rum flavoring or light rum
• Red and green candied cherries (See Note)
• Note: Cut green cherries into slivers and red cherries into tiny bits. Spread icing on the cookies, then carefully arrange three red pieces in the center and three green slivers on the outside.

Details

Servings 3

Preparation

Step 1

1. Stir flour, nutmeg, and salt together for the cookies in a bowl; set aside. (To use whole nutmeg, grate it on a spice grater).
2. Cream 2 sticks butter and granulated sugar together in another bowl with a mixer until smooth. Add egg and vanilla; beat until incorporated, then mix in the flour mixture just until blended. Cover and chill dough for at least 1 hour and up to 24 hours.
3. Roll dough into scant 1 1/2 inch balls. (Or use a tablespoon measure). Arrange on prepared baking sheets spacing 2 incdhes apart. Bake 10 minutes, or until firm to the touch and light brown on the edges. Transfer to a rack to cool.
4. Blend powdered sugar, 2 T. butter, milk, and rum flavoring together for icing, using a hand mixer. Frost cooled cookies, then decorate with candied cheeries or ground nutmeg. Allow icing to harden before packaging cookies.