Monday, December 22, 2014

Egg Nog Shortbread


Around the holidays we can all certainly appreciate a smidgen of simplicity. These little Egg Nog Shortbreads are the perfect crowd pleaser, as part of the dessert spread, or even as a tasty introduction to the things to come. Simply combine the ingredients, form, and bake. The egg nog glaze adds just the right seasonal taste for the waiting and (oh so) hungry mouths. This year I featured the handheld morsels next to a familiar bite-sized favorite: Pecan Pie Bars. Enjoy!! 

Servings: ~50 cookies
Prep Time: ~45min

1 Cup Butter, unsalted
1 1/2 Cups Flour 
2 Egg Yolks
3/4 Cup Sugar, granulated
Salt, pinch

2/3 Cup Powdered Sugar
2 Tbsp Egg Nog, light
1/2 Tsp Nutmeg, ground

Preheat oven to 325 degrees.

Shortbread: In a mixing bowl or food processor, combine ingredients until a thick dough forms. Turn onto a lightly floured surface and knead into the shape of a long tube. Wrap the dough in plastic wrap and chill to harden - fridge: 30 minutes; freezer: 15 minutes. Remove the plastic wrap and slice into discs. Place each onto a non-greased cookie sheet leaving about 1" of space. Bake at 325 degrees for 10-13 minutes, or until the edges are golden. Set aside to cool.

Glaze: Whisk sugar, egg nog, and nutmeg until smooth. Drizzle over the cookies and allow to harden before serving.

Nutrition Info (1 Shortbread): Coming Soon!!
Calories , Total Fat: g, Sat. Fat: g, Cholesterol: mg, Sodium: mg, Carb: g, Fiber: g, Sugars: g, Protein: g

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