Ingredients
For Cookies
- 1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 3/4 cup packed light brown sugar
- 1 large egg
- 3/4 teaspoon fine sea salt
- 1 teaspoon vanilla
- For Frosting
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup eggnog
- pinch salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon freshly grated nutmeg
- 5–6 cups confectioners sugar
Instructions
For Cookies
- 1. Melt butter in a 1- to 2-quart heavy saucepan over medium-low heat, then cook over low heat, swirling pan occasionally, until butter has a nutty aroma and is a rich brown color, and bottom of pan is speckled with browned bits of the milk solids, 8 to 10 minutes. Transfer to a bowl, including browned milk solids on bottom, and chill until firm, about 45 minutes.
- 2. Whisk together flour and cornstarch in a bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, then beat in egg, salt, and vanilla. Add flour mixture and mix on low speed until just combined well.
- 3. Form dough into 2 balls and flatten each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firmer, but not hard, 15 to 30 minutes.
- 4. Heat oven to 350°F with rack in middle position. Line a large baking sheet with parchment paper.
- 5. Roll out 1 disk of dough (keep remaining dough chilled) between 2 large sheets of wax paper 1/8 inch thick (this is when the rolling pin rings are really helpful). Freeze or chill dough on a baking sheet or tray until firm, 5 to 15 minutes, then cut out as many cookies as possible from dough. Transfer cookies to lined baking sheet, arranging cookies about 1 inch apart. If the cookies become too warm to transfer, freeze or chill until firm.
- 6. Bake cookies, 1 sheet at a time, until edges are golden, 8 to 10 minutes, then transfer to racks to cool completely.
- 7. Meanwhile, gather scraps of dough and repeat cookie process above. Parchment can be reused, but make sure baking sheet cools between batches. Make more cookies with remaining dough.
For Eggnog Frosting
- In the bowl of your stand mixer, cream butter until smooth.
- Add eggnog, salt, vanilla, nutmeg, and one cup of powdered sugar. Blend until combined. Scrape down sides. Keep adding one cup of sugar at a time, until desired consistency is achieved. Do a taste test, and if it gets too sweet, add a pinch of salt and try it again.
- Store in refrigerator until ready to use.
- Dye whatever colors you chose.
Notes
- Cookies from Epicurious
- Frosting from Self Proclaimed Foodie