Best Eggnog Shortbread Recipes

EGGNOG SHORTBREAD COOKIES

Steps:

• Place a rack in the center of the oven and preheat to 350 degrees F. Very lightly spray two 8-inch round cake pans with cooking spray and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, 1/2 cup of the sugar, the nutmeg, cinnamon and salt together on low speed. Once combined, increase the speed to medium and beat until very smooth, about 1 minute.
• Scrape the sides of the bowl and the paddle with a rubber spatula and add the rum and vanilla. Beat on medium speed until combined, about 30 seconds. Add the flour and mix on low until uniformly combined. Scrape the bowl and paddle and then use your spatula to give the dough one final mix to ensure that everything is evenly combined.
• Divide the dough in half and place one half in each prepared pan. Use your hand to spread and flatten the dough to evenly cover the bottom of each pan. If the dough sticks, coat your hand in some granulated sugar.
• Whisk the egg yolk and cream together in a small bowl. Use a pastry brush to brush the egg wash over the dough (you won't use all of the egg wash). Avoid brushing the egg wash onto the edge of the pan. Sprinkle each pan with 1 1/2 tablespoons of the remaining granulated sugar. Use a fork to pierce the dough all over. Optionally, use an approximately 1-inch round cookie cutter to remove the center bit of dough; this will help the shortbread bake evenly and prevents breakage when cutting.
• Bake both pans side-by-side on the center rack of the oven until golden brown, 45 to 50 minutes, turning the pans about halfway through baking to ensure even browning. Allow the cookies to cool in the pans for 15 minutes, then turn them out onto a cutting board and slice each disk into 12 wedges. Transfer the wedges to a parchment-lined baking sheet.
• Melt the white chocolate chips in a small microwave-safe bowl in 10-second intervals, stirring between intervals, until smooth. Spoon the melted chips into a small resealable sandwich bag or small disposable piping bag and snip off the tip to create a small opening. Drizzle the chocolate over the warm shortbreads. Enjoy warm or room temperature. To store the cookies, allow them to cool and place them in an airtight container for up to 1 week.

EGGNOG SHORTBREAD

Steps:

• Preheat oven to 350 degrees F.
• Place all ingredients in a bowl.
• Using hands rub ingredients together until perfectly blended.
• Pack mixture into a 9x13 pan that has been lined w/ waxed paper.
• Prick mixture well with a fork.
• Bake until a pale brown.
• Cut into small squares as soon as taken from the oven.

EGGNOG SHORTBREAD MINI CHEESECAKES

Steps:

• 1. Heat oven to 350 DF. Put cupcake liners in cupcake pan. In food processor add all cookies and pulse until you have a nice fine crumb.
• 2. In medium bowl, put cookie crumbs and melted butter stir until well combined. Put about 1 tablespoon of crumbs into each liner filled cake tin. Pat with fingers out to edges of liner. Bake at 350 degrees for about 5 minutes or til just light brown. Remove set aside.
• 3. In a large bowl, beat cream cheese until smooth. About 5 minutes. In another bowl blend 2/3 cup sugar, cornstarch, cinnamon and nutmeg. On low speed, beat into cream cheese. Increase speed to medium; beat in egg, then yolks. Beat well after each addition. Beat in eggnog and rum.
• 4. Pour filling into crusts, I used a 1/4 cup measure and filled to about 1/4 inch from the the top. Spread level. Bake for 15-20 minutes, or until just set in the center. The tops may crack. Cool to room temp and refrigerate until serving. These are best made a day ahead to allow all the flavors to meld. Serve with favorite fruit topping or plain.
• 5. To make one cheesecake, press cookie crumbs into bottom and up the side of a 9-inch springform pan. Bake for 10 minutes, cool slightly. Add filling into crust, spread level. Bake for 45 minutes, or until just set in the middle. While warm, run a thin spatula between pan and crust. Cool to room temp and refrigerate until serving. Serve with fruit topping optional.