Eggnog Shortbread
The thing about making the Basler Brunsli is that then you have 2 leftover egg yolks, about which something must be done. Consequently, these rich and rummy eggnog shorties have been a Christmas custom for about the last 25 years as well. They make an excellent foil to the crunchy, nutty, chocolatey Brunsli, being soft, buttery and melting in texture.
The rum and nutmeg, along with the egg yolks, give them their flavour of eggnog. Unlike the Basler Brunsli which have some claim to being real food, it has to be admitted that these are evil through and through. Good thing they are strictly once a year.
40 to 42 cookies
1 1/2 hours prep time, divided into 2 sessions
Mix the Dry Ingredients:
2 1/2 cups soft whole wheat flour
1 teaspoon (1/2 large) finely grated nutmeg
1/4 teaspoon salt
Mix and set aside.
Mix the Wet Ingredients & Finish:
1 cup softened unsalted butter
3/4 cup sugar
2 extra-large egg yolks
1 teaspoon vanilla extract
1 teaspoon lemon extract
Put the butter and sugar in a mixing bowl, and beat with an electric mixer until soft and fluffy. Beat in the egg yolk and the flavourings.
Stir in the dry ingredients by hand, until well blended. (Be sure to scrape off the beaters into the bowl as quite a bit of butter will stick to them.)
Preheat the oven to 350°F, and line 2 cookie trays with parchment paper.
Use a 1" disher or tablespoon to scoop out cookies, and place them, reasonably well spaced, on the prepared trays. Press each cookie with a fork to flatten.
Bake the cookies for 12 to 16 minutes, until just set. Let them cool completely before icing.
Ice the Cookies:
4 tablespoons softened unsalted butter
2 cups icing sugar
4 tablespoons dark rum
nutmeg to grate over
Cream the butter, and work in the icing sugar alternately with the rum.
Place a dab of icing on each cookie, and spread it out as best you can. Top with a grating of nutmeg. Let the icing set before stacking the cookies for storage.
Last year at this time I made Brussels Sprouts & Carrots. Sounds like a good idea after all these cookies.
The rum and nutmeg, along with the egg yolks, give them their flavour of eggnog. Unlike the Basler Brunsli which have some claim to being real food, it has to be admitted that these are evil through and through. Good thing they are strictly once a year.
40 to 42 cookies
1 1/2 hours prep time, divided into 2 sessions
Mix the Dry Ingredients:
2 1/2 cups soft whole wheat flour
1 teaspoon (1/2 large) finely grated nutmeg
1/4 teaspoon salt
Mix and set aside.
Mix the Wet Ingredients & Finish:
1 cup softened unsalted butter
3/4 cup sugar
2 extra-large egg yolks
1 teaspoon vanilla extract
1 teaspoon lemon extract
Put the butter and sugar in a mixing bowl, and beat with an electric mixer until soft and fluffy. Beat in the egg yolk and the flavourings.
Stir in the dry ingredients by hand, until well blended. (Be sure to scrape off the beaters into the bowl as quite a bit of butter will stick to them.)
Preheat the oven to 350°F, and line 2 cookie trays with parchment paper.
Use a 1" disher or tablespoon to scoop out cookies, and place them, reasonably well spaced, on the prepared trays. Press each cookie with a fork to flatten.
Bake the cookies for 12 to 16 minutes, until just set. Let them cool completely before icing.
Ice the Cookies:
4 tablespoons softened unsalted butter
2 cups icing sugar
4 tablespoons dark rum
nutmeg to grate over
Cream the butter, and work in the icing sugar alternately with the rum.
Place a dab of icing on each cookie, and spread it out as best you can. Top with a grating of nutmeg. Let the icing set before stacking the cookies for storage.
Last year at this time I made Brussels Sprouts & Carrots. Sounds like a good idea after all these cookies.
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