by Michelle Sproule | After posting a photo of these beauties on Instagram the other day, I promised to give our readers/followers the recipe, because eggnog plus icing plus shortbread! Seriously, how awesome is that? They don’t have a name, despite the headline, but rest assured, it’s the ultimate holiday season cookie, and a sweet little Christmas present from our kitchen to yours. Get started after the jump.
This is a hard cookie to screw up. If there’s any trick to it, it’s the baking time. Shortbread can be finicky, and mustn’t by over-baked, so watch your oven like a hawk. Be sure to make your icing first. Take your time so you get your flavour perfect.
Icing
1/2 cup soft butter
1 1/2 cups icing sugar
3-4 drops Eggnog flavour
Method
– Combine butter and icing sugar in a mixing bowl until smooth.
– Add Eggnog flavour (to taste), mix again.
– Set aside, occasionally dipping pinky in “to check”
Shortbread
1 cup soft butter
1/2 cup cornstarch
1/2 cup icing sugar
1/2 tsp salt
2 cups flour
Method
– Preheat oven to 350.
– Add cornstarch to butter in mixing bowl and combine with wooden spoon until smooth.
– Add icing sugar and salt to mixture and combine with wooden spoon until smooth.
– Add flour a half a cup at a time, mixing until incorporated.
– Divide your dough into two balls.
– Flour a large cutting board. With rolling pin, roll dough into thin sheet.
– Using a small, circular cookie cutter (I use the rim of a tempered glass), cut and place cookies on baking sheet.
– Bake for 10-15 minutes, eyeballing to make sure they don’t brown.
– transfer to cooling rack for 10-15 minutes
– Spread a generous amount of icing to flat side of one cookie.
– Place flat side of another cookie on top to create a sandwich.
For my most recent batch, I dusted the tops with some vanilla bean salt from The Salt Dispensary. Not essential, but it was awesome and it’s always fun to experiment. Enjoy!
Where do you get egg nog flavouring?