Gingerbread Shortbread Cookies
Ingredients:
– Unsalted butter – Light brown sugar – Molasses – Vanilla extract – All-purpose flour – Ground cinnamon
– Ground ginger – Ground all-spice – Ground nutmeg – Salt – Egg – Pecans – Decorative sugar
Eggnog Glaze Ingredients:
– Confectioners' sugar – Eggnog – Nutmeg
In a stand mixer or a large bowl with a hand mixer, beat butter brown sugar, molasses, & vanilla until light & fluffy, 3-5 mins.
Make Cookie Dough
In a separate large bowl, whisk together flour, cinnamon, ginger, all-spice, nutmeg, & salt.
Make Cookie Dough
With mixer running on low, add flour mixture to butter mixture & beat to just blend.
Make Cookie Dough
Divide dough in 1/2 & place each 1/2 on piece of plastic wrap. Fold over dough to cover & roll dough into smooth log, about 2" in diameter. Repeat & place in fridge to chill until firm, 2 hours.
Roll Dough Logs
Preheat oven to 350 & line rimmed baking sheet with parchment paper. In a small bowl, mix together crushed pecans & decorative sugar.
Mix Coating
Taking one dough log out of the fridge at a time, brush outside of each log with egg wash & roll in pecan/sugar mixture.
Coat Cookies
Slice each log into ½"-thick rounds & arrange on baking sheet about 1" apart. Bake for 11-13 mins, until edges are turning golden. Let cool.
Slice & Bake Cookies
In a small bowl, whisk together confectioners' sugar, eggnog, & nutmeg.
Make Icing
Dip cooled cookies in eggnog icing & sprinkle on remaining crushed pecans. Let icing harden before serving.
Decorate Cookies
Add these gingerbread shortbread cookies to your Christmas cookie platters or enjoy with your afternoon coffee!
Enjoy!!