• 4 Ratings

These little cookies have the flavor of that favorite holiday drink. White chocolate is drizzled on top, along with just a sprinkle of nutmeg.

Source: Better Homes and Gardens

Gallery

Blaine Moats

Recipe Summary

prep:
30 mins
bake:
7 mins at 375° per batch
Yield:
about 24 cookies
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, 1/4 teaspoon nutmeg, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and rum extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

    Advertisement
Instructions Checklist
  • Place dough in a pastry bag fitted with a 1/4-inch open star tip. Pipe dough in 3- to 4-inch-long letters or other shapes about 1 inch apart onto an ungreased cookie sheet.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Bake in the preheated oven for 7 to 9 minutes or until edges are firm but not brown. Transfer cookies to a wire rack; let cool.

Instructions Checklist
  • In a small saucepan, combine white chocolate and shortening. Cook and stir over low heat until melted and smooth. Drizzle chocolate mixture over cooled cookies. If desired, sprinkle with additional nutmeg. Let stand until chocolate is set. Makes about 24 cookies.

Tips

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Advertisement

Reviews

4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Advertisement