Categories: breads

Ingredients

• 3 cups flour
• 1/4 tsp. salt
• 1 tsp. nutmeg
• 1 cup butter, softened
• 3/4 cup sugar
• 1 egg, beaten
• 1/3 cup eggnog
• 2 tsp. vanilla
• 1 tsp. rum extract
• 1 egg white, beaten
• 1 1/4 cups powdered sugar
• 3 Tbsp. milk
• 1/2 tsp. clear vanilla extract

Directions

1. preheat oven to 350 degrees. In small bowl, mix flour, salt and nutmeg. Set aside. In a large bowl, cream butter and sugar until fluffy. Mix in egg, eggnog, vanilla and rum extract. scraping down sides until well blended. Fold in flour mixture until dough forms. Divide mixture in half. Dust work surface with flour. Roll each 1/2 dough into 12 inch log. Wrap separately in plastic wrap and refrigerate at least 30 minutes.
2. Slice each log into 24 pieces. On a floured surface, roll each piece into a 6 to 8 inch long rope. Take 2 ropes and twist together and bend in a wreath shape. press ends together. Repeat with remaining pieces. Place on parchment lined cookie sheet, aobut 2 inches apart. Brush each with egg white. Bake 10 to 12 minutes.
3. Mix remaining ingredients to make glaze. Drizzle glaze as soon as biscuits are done. Cool on sheets.

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