- Servings: about 24 cookies
- Course: Dessert
These little cookies have the flavor of that favorite holiday drink. Drizzle them with some melted white chocolate and top with a sprinkle of nutmeg. Cookie making is easier with parchment paper. The sturdy, nonstick parchment paper comes in handy for baking cookies. When baked on parchment paper, cookies bake more evenly and slide off without breaking. Store cookies between sheets of parchment paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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- 3/4 cup butter, softened
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon rum extract
- 1 3/4 all-purpose flour
- 4 ounces white chocolate (with cocoa butter), chopped
- 2 teaspoons shortening
- Freshly grated or ground nutmeg (optional)
- Parchment paper
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.
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 a cookie sheet lined with parchment paper.
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.
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.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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