Rosemary Parmesan Shortbread
Ingredients:
- 2 cups all-purpose flour
- 1 cup powdered sugar
- 1 tbsp chopped rosemary
- 1/2 tsp salt
- 3/4 cup grated Parmesan
- 1 cup salted butter, room temperature
- 1 tsp water (if needed)
Instructions: Pulse flour, sugar, rosemary, salt, and Parmesan in a food processor. Add butter and pulse until dough forms. Add water if needed. Shape into a log, wrap in plastic, and chill for 1 hour. Preheat oven to 375°F. Slice dough into 1/3-inch rounds. Bake 12-14 minutes. Cool before serving.
Eggnog Cookies
Ingredients:
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 3/4 cup butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 egg yolks
- 1 tsp vanilla
- 1/2 tsp rum extract
- 1/2 cup eggnog
Frosting:
- 1/2 cup butter
- 3-5 tbsp eggnog
- 1/2 tsp rum extract
- 3 cups powdered sugar
Instructions: Mix dry ingredients. Cream butter and sugars, add yolks, extracts, and eggnog. Mix in dry ingredients. Bake at 350°F for 11-13 minutes. For frosting, beat butter, eggnog, and rum extract; mix in powdered sugar. Frost cooled cookies.