1 cbutter, softened
1/2 csifted powdered sugar
2 call purpose flour
1 cground almonds
1/4 - 1/2 tsprum extract
·rum glaze, see below
How to Make Eggnog Crescents
- Preheat oven to 325°F.
Beat butter, in a large mixing bowl, at medium speed of an electric mixer, until creamy; gradually, add powdered sugar, beating, until light and fluffy.
- Combine flour, almonds, and salt; add to butter mixture, beating, just until blended. Stir in rum extract.
- Shape into 1 inch balls; shape each into a crescent. Place 1 inch apart, on ungreased, cookie sheets.
- Bake 12-15 minutes. Transfer to wire racks to cool. Drizzle with Rum Glaze. Sprinkle with nutmeg. Makes 3 1/2 dozen.
- RUM GLAZE: 3/4 cup sifted powdered sugar, 1 Tb. milk, 1/8 tsp. rum extract.
Combine all items in a small bowl, stirring, until smooth. Makes about 1/3 cup.