Day 10 … Eggnog Buttons

Every year the Chicago Tribune, probably much like many local newspapers, has a reader Christmas cookie contest. I’d often save those annual food sections with the winning cookies and would tag the recipes that captured my attention. Sometime in the 90’s, one of the winners was an eggnog flavored butter cookie. I loved the idea but didn’t care for the recipe. As sometimes happens, the concept was more appealing than the final product but I filed away the thought for another time. So here we are many, many years later and I remembered that cookie. I decided it was perfect for Day 10 as we approach the home stretch of the 12 Days of Cookies. Eggnog Buttons it is.

It was high time I resurrected the idea as I adore eggnog. It’s become something of a joke in my family, as I always throw a quart into the cart while Christmas grocery shopping with my mother and never, not once, have I opened it. I mean to, I really do. It just never happens. This year I thought I’d work on that eggnog cookie and at least get some ‘nog in somewhere this season. But I’ll probably still buy that quart and it will probably still be in her fridge, unopened, as I fly back to Chicago. Why upset important Christmas traditions?

I didn’t find that old Tribune recipe; truthfully I didn’t even try. I started with a fairly traditional butter cookie recipe and added all those wonderful eggnog flavors – vanilla, nutmeg and certainly dark rum. Surprisingly, though I really like bourbon in my cup ‘o nog, I much prefer rum in the cookie. Go figure. What is really important is a good dose of nutmeg and freshly grated makes all the difference. I use a triple shot here – in the cookie, in the glaze and a dusting on top for good measure. It makes all the difference in the world.

STRESS THERAPY BAKING FACTOR: PROPERLY FESTIVE. Some think that Christmas tastes like peppermint. I think it tastes like spice and booze. My visions of sugarplums are particularly vivid and especially fragrant. And maybe a little drunk. This cookie tastes like Christmas to me – buttery, nutmeg-y and a just a little boozy. What more could you want?

Six years ago: Gingerbread with the Kids
Five years ago: Christmas Cookie Primer, Gingerbread with the Kids
Four years ago: Homemade for the Holidays
Three years ago: Gingerbread with Bourbon Sauce
Two years ago: Peppermint Cookie Platter, Pumpkin Roulade
Last year: Cider Apple Pie
12 Days of Cookies Recap so far:
— Day 1 – Pretzel Caramel Shortbread
— Day 2 – Fig Mezzaluna
— Day 3 – Dutch Windmills
— Day 4 – Bourbon Peach Rugelah
— Day 5 – Chai Spiced Meringue Kisses
— Day 6 – Almond Joy Bars
— Day 7 – Swedish Kringla
— Day 8 – Chile Lime Macaroons
— Day 9 – Orange Cranberry Cornmeal Shortbread

EGG NOG BUTTONS
Makes about 3 ½ dozen cookies; recipe easily doubles

For the cookie dough:
1 cup + 2 Tablespoons unbleached all-purpose flour
¼ teaspoon fresh ground nutmeg
¼ teaspoon kosher salt
8 Tablespoons unsalted butter, room temperature
¼ cup sugar
1 large egg yolk
½ teaspoon vanilla extract
1 ½ teaspoons dark rum, like Myers

for the icing:
¾ cup powdered sugar
2 teaspoons dark rum
2 ½ teaspoons water
¼ teaspoon ground nutmeg
pinch of kosher salt

1. For the cookie dough: In a medium bowl, whisk together the flour, nutmeg and salt. Set aside.
2. In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes.
3. Add the egg yolk, mixing until blended.
4. Add the vanilla and rum, mixing until blended. Scape the bowl.
5. On low, add the flour mixture until well blended. Scrape the bowl and mix a few more seconds until well blended.
6. Pat the dough into a neat, chubby rectangle, wrap tightly in plastic wrap and chill at least one hour or overnight. The dough can be frozen at this point, tightly wrapped, up to 2 months. Defrost overnight in the refrigerator.
7. Preheat the oven to 350°F with racks in the lower and upper thirds of the oven.
8. Pinch off 1 teaspoon bits from the chilled dough and roll into balls.
9. Place on silicone mat or parchment lined sheet pans, 1” apart.
10. Bake 8 minutes, rotating pans halfway through, until lightly golden brown.
11. Let cool completely.
12. For the glaze: sift the powdered sugar into a medium bowl, add the remaining ingredients and whisk to a smooth pourable icing.
13. Dip the cooled cookies into the glaze, place on a parchment lined sheet pan and dust the wet tops with a pinch of grated nutmeg. Let sit at least one hour until the glaze is set.
14. The cookies are best within three days. Keep tightly wrapped for best results.

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