Eggnog Crescents

Eggnog Crescents Recipe

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Sharon Colyer


Here is a holiday cookie from Christmas with Southern Living Cookbook. It doesn't actually have eggnog in it. The rum extract and Rum Glaze, give the illusion of the eggnog. This would be good, at other times of the year, as well.

★★★★★ 1 vote
Makes 3 1/2 dozen
45 Min
1 Hr


1 c
butter, softened
1/2 c
sifted powdered sugar
2 c
all purpose flour
1 c
ground almonds
1/4 tsp
1/4 - 1/2 tsp
rum extract
rum glaze, see below
ground nutmeg


1Preheat 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.
2Combine flour, almonds, and salt; add to butter mixture, beating, just until blended. Stir in rum extract.
3Shape into 1 inch balls; shape each into a crescent. Place 1 inch apart, on ungreased, cookie sheets.
4Bake 12-15 minutes. Transfer to wire racks to cool. Drizzle with Rum Glaze. Sprinkle with nutmeg. Makes 3 1/2 dozen.
5RUM 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.

About Eggnog Crescents

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American