Thursday, December 6, 2012

cookie calendar - day 6: eggnog shortbread cookies

peanut-butter stuffed chocolate cookies mrs. chan’s pecan ball cookies gingerbread bois lemon meringue pie cookies tuiles d'amandes eggnog shortbread cookies

I've only recently met Lindsay through Twitter, but considering she just submitted a shortbread cookie with Eggnog flavouring (EGGNOG!!! I love Eggnog) I know that I'll be scouring her blog for cooking ideas.

I've never tried making a log cookie before, so these are going to be a first for me. I love how pretty they are and the glaze just makes it that much better!

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Hi everyone!

My name is Lindsay and I am a mother to two boys 3 and under, and they keep me busy all day long. In the very rare down time, I love to bake, cook, and blog about my culinary endeavors. My blog, Mommy's Sweet Confessions, is where I chronicle all these cooking adventures, and I would love for you to visit, and make your acquaintance. You can also catch me on FacebookTwitterPinterest, and Instagram. Thank you so much to Kitchen Frolic for including me in their Cookie Advent Calendar!

My husband loves the flavors of eggnog. So when he asked me to come up with some eggnog inspired recipes, I jumped at the chance to make something he was interested in. There will be many more eggnog attempts, but here is my first one. These are buttery, tender, flaky, flavorful, slightly sweet shortbread cookies that melt in your mouth. The glaze adds just that extra bit of sweetness for the perfect touch. If you aren't a big fan of strong rum flavor, then by all means, reduce the extract by half for just a hint. Want to make these super simple?-Just skip the step of adding cocoa powder to some of the dough to make the swirl, and just go right to shaping the dough in to a log and freezing.

Guess it is time to start ringing in the winter holidays!  Cheers!

eggnog shortbread cookies
source: heavily adapted from The Joy of Baking's Shortbread Cookies
printer-friendly version

  • 1 cup (2 sticks) butter, softened
  • 1/4 cup powdered sugar
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon vanilla extract
  • 1-1/2 teaspoons rum extract
  • 1 egg yolk
  • 1-1/2 cups all purpose flour
  • 1/2 cup corn starch
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon dutch process cocoa powder
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • milk, cream, or water  
  1. In a medium bowl  cream butter until smooth and creamy.  Add sugars and cream together for another minute, until smooth.  
  2. Add the egg yolk, vanilla, and rum and beat until incorporated well.
  3. Add the flour, corn starch, nutmeg, and salt and mix until just combined.
  4. Scoop out 1/2 cup of the dough into a small bowl and add the cocoa, mix until combined.
  5. One a large piece of parchment paper, dump the larger portion of dough into a mound in the middle, and flatten into approximately a 10x6 inch rectangle (10 long and 6 wide).
  6. Place the cocoa mixture on top of the dough square and smooth over it in as even a layer as possible.
  7. Using the parchment, grasp the paper nearest to you with two hands and fold the parchment away from you slowly, so that the dough starts rolling onto itself.  Continue to pull the paper away from you until the dough has been completely rolled into a tight log.  Carefully peel back the parchment so the dough log is now sitting in the middle.  Take a large piece of saran wrap and drape it over the top of the dough log and carefully pick it up and roll it up in the saran wrap, sealing the dough.  Twist the ends tightly so that it is a uniform log. 
  8. Place in freezer for 30 minutes to firm up.  After 30 minutes they can be take out for baking.  If you want to keep the dough frozen for another time, wrap it in one more piece of saran wrap and place in a ziploc bag and store in the freezer.
  9. To Bake: Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper.
  10. Remove cookies from freezer.  Peel back saran wrap and slice into approximately 1/4 to 1/3 inch wide disks and place on prepared cookie sheet two inches apart.  If it is still to soft, place back in freezer until firm enough to slice.
  11. Bake for 10-12 minutes or until just slightly browned.  Cool on a wire rack. 
  12. To make glaze:  Mix the sugar, vanilla, and enough milk, cream, or water to create a glazed of desired consistency.  Drizzle over cookies once they are cool.
The recipe and all photos used in this blog post belong to Lindsay of Mommy's Sweet Confessions and should not be reprinted without her express permission.


  1. Thank you for included my eggnog cookies in your advent calendar, I am so excited! It has been posted on my Mommy's Sweet Confessions facebook page as well. Love the idea!!

  2. Don't hate me. I don't like the taste of eggnog! >_< But these cookies do look delicious!

  3. Lindsay - Thanks again for taking part! :)

    Stephanie - I actually never liked the taste of eggnog growing up either. I think I only started liking it a couple of years ago when I tried an eggnog latte. To this day, I still prefer eggnog when it's part of something else (coffee, cookies, chocolate, etc) rather than drinking it straight. :)


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