(Makes 24 Cookies)
David’s Insider Tip: “Step away from the eggnog punch bowl! Get the same flavor in every bite of these holiday cookies. If you only have salted butter on hand, use half the amount of salt in the recipe to balance the sweetness of the other ingredients. You can achieve cookie perfection without dashing to the store.”
Ingredients
Cookies:
- 1½ sticks butter, softened
- ½ cup confectioners sugar
- 2 tsp rum extract
- 1¼ cups flour
- ¼ tsp salt
- ¼ tsp nutmeg
- 1 tsp cinnamon
Frosting:
- ½ stick butter, softened
- 1 pinch of salt
- 1 Tbsp milk
- 1 tsp rum extract
- 1–1½ cups confectioners sugar
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
Preparation
- Preheat the oven to 350°F.
- To prepare the cookies, fit a stand mixer with a paddle attachment and cream together the butter, sugar and rum extract. In a separate bowl, combine the flour, salt, nutmeg and cinnamon. Add the flour mixture to the butter mixture and mix on medium speed until just incorporated.
- Roll about 2 tsp of the dough into a circle and place on a baking sheet. Repeat with the remaining dough, leaving about 1″ between each cookie.
- Place the baking sheet on the middle rack of the oven and bake for 10 minutes; cool.
- To make the frosting, cream together the butter, salt, milk and rum extract. Add 1 cup of confectioners sugar, or more if needed, to get the desired thickness. Spread about 2 tsp of the frosting on each cookie.
- In a tiny bowl, combine the cinnamon and nutmeg and sprinkle a bit on each cookie to garnish.
Learn more about QVC’s In The Kitchen with David and be sure to uncover his helpful tips for holiday cooking and baking!
- Recipe, photo: QVC
