Eggnog Shortbread Cookies
Ingredients
Method
- Preheat the oven to 180°C (160°C fan) and place a shelf in the centre. Lightly grease two 20cm (8-inch) round cake tins or mist with cooking spray. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, 100g of the sugar, nutmeg, cinnamon, and salt on low speed until combined. Increase to medium and beat until very smooth — about 1 minute.
- Scrape down the bowl and paddle with a rubber spatula. Add the rum and vanilla extract, and beat again on medium for about 30 seconds until combined.
- Add the flour and mix on low until fully incorporated. Scrape down again and use a spatula to give the dough a final mix to ensure it’s evenly combined.
- Divide the dough evenly between the two prepared tins. Press and flatten with your hands to cover the base of each tin. If the dough is sticky, lightly coat your hands with a bit of granulated sugar.
- In a small bowl, whisk the egg yolk and double cream together. Lightly brush the top of the dough in each tin with the egg wash (you won’t need it all). Avoid brushing the edges of the tin.
- Sprinkle 1½ tablespoons of the remaining granulated sugar over each tin. Prick the dough all over with a fork. Optionally, use a small round cutter (about 2.5cm) to cut a hole in the centre to help the shortbread bake evenly.
- Bake the tins side by side on the middle shelf for 45 to 50 minutes, or until golden brown, turning the tins halfway through baking for even browning.
- Cool in the tins for 15 minutes, then carefully turn out onto a chopping board. Slice each round into 12 wedges. Transfer to a baking tray lined with baking parchment.
- Melt the white chocolate in a microwave-safe bowl in 10-second intervals, stirring in between, until smooth. Spoon into a small resealable sandwich bag or disposable piping bag, snip a tiny hole in the corner, and drizzle over the warm shortbread wedges.
- Enjoy warm or allow to cool completely. Store in an airtight container for up to 1 week.
Rate this recipe
Overall Rating:
4.00
()
