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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another Christmas favourite. I make Chocolate Almond Crisps whenever I make these, to use up the egg whites, and because they make such a good contrast to these rich and buttery morsels. Not for dieters, but oh-so-good. Ingredients:
2 1/2 cups flour |
1 teaspoon ground nutmeg |
1/4 teaspoon salt |
1 cup soft unsalted butter |
3/4 cup sugar |
2 large egg yolks |
1 teaspoon vanilla extract |
1 teaspoon lemon extract |
4 tablespoons butter |
2 1/2 cups icing sugar |
5 tablespoons dark rum |
ground nutmeg |
Directions:
1. Sift together the flour, nutmeg and salt in a medium sized bowl.
2. In a large bowl, beat the butter and sugar with an electric mixer, until light and fluffy.
3. Beat in the egg yolks and the extracts.
4. Stir in the flour.
5. Use a melon baller to scoop out cookies to an ungreased cookie sheet.
6. Press them into a cross-hatch pattern with a wet fork.
7. Bake at 350°F for 12 to 15 minutes.
8. Let cool completely before icing- cream the butter, and mix in the icing sugar and rum.
9. Spread onto the cookies with a knife.
10. Sprinkle the iced cookies with a little nutmeg.
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