Cranberry-Glazed Eggnog Cookies
9
- Prep Time40 min
- Total Time2 h 30 min
- Makes24 cookies
Text and recipe by Camilla Wynne, produced by Aimee Nishitoba, photography by Carmen Cheung, food styling by Eshun Mott, prop styling by Madeleine Johari.
These delicious, eye-catching cookies from recipe developer Camilla Wynne combine two iconic holiday staples: cranberries and eggnog.
Ingredients
1 1⁄2 cups (180 g) all-purpose flour
3/4 tsp baking powder
1/2 tsp freshly grated nutmeg
1/4 tsp kosher salt
1/2 cup (115 g) unsalted butter, at room temperature
1/2 cup (98 g) granulated sugar
1 large egg yolk
1 tbsp dark rum
Glaze
2/3 cup cranberries (fresh or frozen)
2/3 cup icing sugar
1/8 tsp kosher salt
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.
Storage tip
Store in an airtight container between sheets of wax paper at room temperature for up to 4 days, or freeze for up to 3 months. Defrost to room temperature before glazing and decorating.
Find more make-ahead holiday cookies in this delicious collection.
Camilla Wynne is a Toronto-based cookbook author, writer and recipe developer. Her most recent cookbook is Nature's Candy.
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