When brainstorming this week’s cookie, I was hoping to come up with something that could be made for both Thanksgiving and Christmas, since Thanksgiving is only a couple weeks away. A few days later at the grocery store, I noticed that eggnog had reappeared on the shelves…and right then I decided that I had to make some kind of eggnog cookie. One type cookie I wanted to make last year for Christmas but never quite got around to are these meltaway cookies – so named because they’re so soft and delicate and just melt in your mouth. They’re easy to make and they freeze very well, so you can make a few batches of these and be ready for both Thanksgiving and Christmas!
- 1 3/4 cups all purpose flour
- 1/2 cup cornstarch
- 1/4 tsp salt
- 1/4 cup powdered sugar
- 1 cup butter, softened
- 1/2 Tbsp rum
- 1/4 cup eggnog
- 1 cup powdered sugar, for rolling
In a medium bow, whisk together the flour, cornstarch, and salt.
In a large bowl, cream together the butter and sugar. Beat in the rum and eggnog.
Add in the flour mixture gradually until well-combined. Cover and refrigerate the dough an hour or until firm.
Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Roll the dough into 1″ balls and place on the baking sheets about 1″ apart.
Bake 12-14 minutes. Remove to a wire rack to cool about 5 minutes before rolling the cookies in the sugar. Makes about 3 dozen cookies.