Oh mon dieu, they look delicious!Swan & Dolphin
Eggnog Gooey Butter Cookies
2 ½ cups all-purpose flour
2 tsp. baking powder
2 tsp. vanilla extract
¾ tsp. ground nutmeg
¼ tsp. almond extract
½ tsp. ground cinnamon
½ tsp. salt
1 each 8 oz. package cream cheese
1 each large egg
½ cup butter - softened
1 ½ cups sugar
2 tbsp. spiced rum
1 ½ cups 10X confectioners sugar (for rolling and dusting cookies)
Mix flour, baking powder, spices and salt together and set aside.
In an electric mixer with paddle attachment, cream butter and cream cheese together until light and fluffy. Scrape you bowl a few times to help it get smooth and creamy. Add in the 1 whole and egg yolk. Mix until combined. Add in spiced rum, vanilla extract and almond extract next. Mix until combined. Scrape down your bowl. Add in dry ingredients. Mix until combined. Do not over mix. Let mix refrigerate overnight.
Pre-heat oven to 325°F.
Pull out cold dough. Using a small scoop, start scooping your dough into bowl of confectioners’ sugar. Roll balls individually by hand in the sugar until well coated. Place onto cookie sheet in consecutive rows and enough spacing. Cookies will spread out a little bit. Dust the tops with more confectioners’ sugar before baking.
Bake for 7 minutes in conventional oven. After 6 minutes, rotate your pan to ensure they get a good amount light golden brown color. Cookies will look crackly. Do not over bake otherwise cookies will not have that soft center you want. Let cool on a cookie rack then place into an air tight container.