TOO MANY COOKIES SANTA? ~ EGGNOG COOKIES / ANGEL KISSES / CONFECTIONERS' COOKIES

EGGNOG COOKIES

1 cup unsalted butter

3/4 cup sugar

2 tsp. vanilla extract

2 tsp. rum extract (or rum)

1 egg

2 cups sifted flour

2 tsp. nutmeg

1/4 tsp. salt

Cream butter; add sugar and cream until fluffy. Add vanilla and rum and mix. Add egg and mix.

Combine flour, nutmeg and salt. Add gradually to creamed mixture and mix well. Chill thoroughly.

Allowing one tablespoon dough for each cookie, shape into balls. Bake on ungreased baking sheet in a preheated 350 degree oven abut 12 to 15 minutes. Cool.

Frost with Rum Frosting.

(makes about 4 dozen)

RUM FROSTING

1/4 cup unsalted butter

1 1/2 to 2 tsp. rum extract (or rum)

2 to 2 1/2 cups confectioners' sugar

2 to 3 Tbsp. milk

Cream butter. Add rum and mix well. Add confectioners' sugar gradually and beat until smooth and creamy. Add milk as needed. Continue beating until smooth and creamy.

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ANGEL KISSES

3 egg whites

1/2 tsp. cream of tartar

2 1/4 cups sifted confectioners' sugar

1 tsp. almond extract

1 cup angel flake coconut

Beat egg whites an cream of tartar until foamy. Gradually add confectioners' sugar and beat until stiff peaks form. Gently fold in almond extract and coconut. Allowing one-half tablespoon batter for each cookie, drop on lightly greased baking sheets Bake in preheated 275 degree oven about 15 to 20 minutes.

(Makes abut five dozen)

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CONFECTIONERS' SUGAR DROP COOKIES

2 cups sifted flour

1 tsp. soda

1/2 tsp cream of tartar

1/4 tsp. salt

1 cup unsalted butter

1 cup confectioners' sugar

1 egg

1/4 cup granulated sugar

Mix and sift flour, soda, cream of tartar and salt.

Cream butter, add confectioners' sugar gradually and cream until fluffy. Add egg and mix. Add sifted dry ingredients gradually and mix.

Allowing one tablespoon dough for each cookie, form into balls and dip in granulated sugar. Place on ungreased baking sheets then flatten to abut 1/4 inch thick with the bottom of a glass dipped in granulated sugar.

Bake in preheated 350 degree oven about 10 minutes.

(Makes about 3 1/4 dozen)

Note: These nearly 40 year old beloved recipes are from the Tower Kitchen ~

Detroit Free Press