INGREDIENTS:
FOR THE COOKIES:
1 cup unsalted butter, softened
1 cup powdered sugar
1/4 tsp kosher salt
2 1/4 cup all-purpose flour
1 tsp cornstarch
1 tsp rum flavoring
1/4 tsp ground nutmeg
1/4 cup egg nog
1 cup finely chopped Fisher Pecans
FOR THE TOPPING:
1 1/4 cup powdered sugar
4 Tbsp egg nog
1/4 cup finely chopped Fisher Pecans
1/2 tsp ground nutmeg
DIRECTIONS:
For the cookies, combine butter and powdered sugar in large mixing bowl. Beat until fully combined. Add in salt, flour, cornstarch, rum, nutmeg and egg nog. Beat until it becomes a soft dough. Fold in chopped pecans.
Drop by large tablespoon into a greased mini muffin pan. Bake for for 13-15 minutes in a 350 degree oven.
Remove from oven and cool in pan 3-5 minutes. Remove from pan and cool completely on wire rack.
For the glaze, whisk together the powdered sugar with egg nog until combined. Drop a small teaspoon on top of each cooled cookie cup. Immediately sprinkle with chopped pecans and a pinch of nutmeg. Allow to set, about 15 minutes. ENJOY!
Source Recipes : -Here-
