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Eggnog Shortbread Recipe

Ingredients

How to make it

  • Beat butter and powdered sugar with an electric mixer on high speed until fluffy
  • Add sherry, flour, salt and nutmeg
  • Beat with an electric mixer
  • Mixture will be crumbly and appear dry
  • Continue to mix until a cohesive dough forms, or stop mixer and gently knead into a dough
  • Roll out between 2 sheets of parchment to a thickness of 1/4 inch (about a 10 inch circle)
  • Refrigerate for 30 minutes
  • Preheat oven to 325 degrees
  • Cut dough into rounds or other shapes
  • Place 1/2 inch apart on an ungreased cookie sheet
  • Brush with eggnog, sprinkle with sugar and bake for about 15 to 20 minutes
  • Reroll dough scraps and repeat with refrigerating , cutting and baking
  • Store in an airtight container for up to a week

Reviews & Comments 1

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  • valinkenmore 13 years ago
    Yummy sounding Maureen! Just the ticket for the wee bit of eggnog left in the fridge. Thanks and Happy Holidays!
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maureenlaw ST LOUIS, US

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