Cup of Cheer
From October to January, I am frequently enjoying one of my favorite beverages, egg nog. The moment egg nog hits the shelves of the local grocery, I am seeking it out, adding it to my cart. Sweet, rich, and custardy I find this seasonal beverage at its best with a sprinkling of freshly grated nutmeg.
Having egg nog in the house at holiday time evokes a bit of nostalgia for me. Growing up baking cookies with my family, I would often have a glass to keep the vibe sweet and festive. As an adult, adding a splash of dark rum makes it even more indulgent and delightful.
This year, I have been experimenting with a recipe that bridges both beverage and baked good. A nutty, shortbread crust paired with a rich, custard-like glaze evokes those sentimental feelings in one tasty, bite-sized treat. I’ve found that brushing the warm cookie with dark rum creates a depth of flavor, and adding grated nutmeg to the glaze mimics the aromatic sip from a cup of egg nog.
As you cozy up this winter, and fill your home with the flavors and warmth of the season, I invite you to add these yummy treats to your holiday baking lineup.
Egg Nog-Pecan Cups
Prep: 20 min. | Cook: 16-20 min. | Yield: Approx. 4 doz.
INGREDIENTS (Cookie):
1 c unsalted butter, softened
1 c powdered sugar
1 Tbsp dark rum, plus more for brushing
¼ c egg nog
2 c flour
¼ tsp salt
¼ tsp ground nutmeg
1 c pecans, finely ground
Ingredients (Glaze):
1½ c powdered sugar
2 Tbsp eggnog
2 Tbsp dark rum
¼ c pecans, finely ground
½ tsp ground nutmeg
DIRECTIONS:
Preheat oven to 350°. Generously grease mini muffin pans with cooking spray, being sure to coat each indentation. Set pans aside.
Cookie: Combine butter and powdered sugar in bowl of stand mixer. Beat on med-high speed until light and fluffy. Add rum and egg nog, scraping sides and bottom of bowl until evenly incorporated. In a separate bowl, sift together flour, salt, and nutmeg. Slowly add flour mixture to butter mixture on low speed. Stir in ground pecans. Batter will be quite tacky and airy.
Drop a mounded teaspoon of batter into each cup. Bake for 10-12 minutes.
Remove from oven, and lightly tamp each cup with a pastry tamper. If you do not have a tamper, the end of a spoon, or your thumb can be used to make indentations for a more rustic appearance. Return to oven and bake for another 6-8 minutes until firm and lightly golden. Remove and cool completely on wire rack. Optional: Brush baked cookies with dark rum while still warm.
Glaze: In a medium size bowl, whisk together powdered sugar, egg nog, and rum until combined. Stir in pecans and nutmeg. Pour approximately ½ teaspoon of glaze into each cookie cup. Allow to dry approximately 15-20 minutes.
Store cookies in airtight container, refrigerated for 7-10 days.
