Glazed Eggnog Wreath Biscuits
Serving Size / Yield
- 3 cups flour (with extra for dusting)
- ½ tsp salt
- 1 tsp ground nutmeg
- 1 cup (2 sticks) butter, soften (not melted)
- ¾ cup sugar
- 1 egg, beaten
- 1/3 cup eggnog
- 2 tsp vanilla
- 1 tsp rum extract
- 1 egg white, beaten
- 1 ¼ cups confectioner’s sugar
- 3 tbps milk
- ½ tsp clear vanilla extract
Preheat oven to 350°F. In a small bowl, mix together flour, salt, and nutmeg; set aside.
In separate large bowl, cream the 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. Take each half of the dough and roll into a 12-inch log. Wrap separately in plastic wrap or waxed paper and refrigerate at least 30 minutes.
Remove from fridge and slice each log into 24 pieces. On a floured work surface roll each piece into a 6- to 8-inch long rope. Take 2 ropes and twist together and bend into a wreath shape, pressing the ends together. Repeat until you have 24 wreaths. Place on parchment-lined or ungreased cookie sheets about 2 inches apart. Brush wreaths with egg white. Bake for 10 to 12 minutes.
While baking, mix together all ingredients for the glaze. You can add more milk for a thinner glaze or more sugar for a thicker, creamier coating.
Remove biscuits from oven and drizzle on the glaze. Cool on cookie sheets and place on a wire rack to cool.