Swedish Eggnog Kringla

We kick off our 12 Days of Cookies with a family favorite of cookbook author Mary Jane Miller!

Yield: 40
Prep 45 mins
Chill 1 hr
Bake 425°F 5 mins  per batch

1/2 cup butter, softened
3/4 cup sugar
1  teaspoon baking powder
1  teaspoon baking soda
1  teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cardamom
3/4 cup dairy eggnog
1  egg
1/2 teaspoon vanilla
1/2 teaspoon rum extract
3  cups all-purpose flour
1 recipe Eggnog Icing
Freshly grated nutmeg or ground nutmeg

1.  In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in the sugar, scraping sides of bowl occasionally. Beat in baking powder, baking soda, the 1 teaspoon fresh nutmeg, salt, and, cardamom until combined. Beat in eggnog, egg, vanilla, and rum extract until combined.  Beat in flour, just until combined.  Divide dough in half. Wrap and chill for 1 to 2 hours or until dough is easy to handle.

2.  Heat oven to 425 degrees F. On a well-floured surface, divide each half of the dough into 20 portions.  Roll each portion into a 10-inch rope. On an ungreased cookie sheet, shape rope into a pretzel or figure 8 shape.

3.  Bake in the preheated oven about 5 minutes or until tops are very light brown. Transfer to a wire rack; cool completely. Drizzle cookies with Eggnog Icing. If desired, sprinkle with additional nutmeg.

Eggnog Icing

2 cups powdered sugar
1/4 cup dairy eggnog

Stir just enough eggnog into powdered sugar to make a spoonable icing.