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The eggnog flavor in these buttery cutouts comes from nutmeg and rum extract; it's subtle enough to be a pleasant twist on classic holiday sugar cookies without being overpowering. The recipe comes from the Fairmont Hotel in downtown Chicago, which hosts an annual cookie swap.

Source: Midwest Living


Recipe Summary

40 mins
3 hrs
48 2 1/2-inch cookies


Ingredient Checklist


Instructions Checklist
  • In a very large bowl, beat butter with a mixer on medium to high speed for 30 seconds. Add sugars, salt and nutmeg; beat well. Beat in egg yolks and rum extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Wrap in plastic wrap and chill for 1 to 2 hours or until easy to handle.

  • Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-inch thickness. Cut into shapes using a 2 1/2-inch round cutter. Place cutouts 2 inches apart on ungreased cookie sheets. Bake about 10 minutes or until edges are lightly browned. Transfer to wire racks to cool before decorating as desired.


Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

137 calories; fat 8g; cholesterol 36mg; saturated fat 5g; carbohydrates 15g; mono fat 2g; sugars 7g; protein 1g; vitamin a 256.6IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; folate 21.4mcg; sodium 50mg; potassium 15mg; calcium 6mg; iron 0.5mg.