Cranberry-Glazed Eggnog Cookies

Instructions

• Position rack in centre of oven, then preheat to 350F. Line two rimmed baking sheets with parchment. Have a rimless baking sheet nearby.

• Combine flour with baking powder, nutmeg and 1⁄4 tsp salt in a medium bowl. Set aside.

• Using an electric mixer on medium, beat butter and granulated sugar in a large bowl until light and fluffy. Beat in yolk, then rum. Sift in flour mixture, then stir until combined. Form dough into a ball.

• Roll out dough between 2 sheets of parchment to 1⁄4-in. thickness. Slide onto rimless baking sheet. Refrigerate until chilled, about 30 min. Peel parchment off top, then flip dough onto a floured counter. Peel off remaining parchment. Use 3-in. cookie cutter of choice to cut out cookies, then arrange 1 in. apart on prepared sheets. Reroll dough once, cutting out more cookies. Bake until cookies are set and just golden around the edges, 10 to 12 min. Transfer to a rack to cool completely.

• Glaze: Combine cranberries with 2 tbsp water in a small saucepan set over medium. Simmer, stirring occasionally, until cranberries soften. Scrape into a food processor or blender. Whirl until puréed, then strain through a fine-mesh sieve into a medium bowl.

• Combine icing sugar with 1⁄8 tsp salt in a small bowl. Stir in 1 1⁄2 tbsp cranberry purée. It should be a thick but pourable glaze.

• Dip tops of cooled cookies into glaze, shaking off any excess, or at an angle for a dipped look. Set aside until glaze is firm, 1 to 2 hrs.