Rich Rum Flavored Icing

Do you have some leftover eggnog, too?  Not a problem.  A friend of a friend shared an Eggnog Cookie recipe that is quick and easy and a perfect “after Christmas” treat.  They taste just great topped with nutmeg or eggnog icing but you may want to try them with this Rum Icing.

2½–3 tablespoons light rum
— OR —
2½ tablespoons eggnog and about ½ tablespoon rum extract

1 cup confectioners’ sugar
1 whole nutmeg, for grating on top of the cookies
½ tsp. cream of tartar (optional, will make the icing harden fast like a royal icing)

Air tight container (zip-top bag, icing bag, or similar)
Bowl
Whisk
Coloring if desired (powdered is best)

If it is fresh out of the refrigerator and you are using eggnog and rum flavor, allow eggnog to approach room temperature for 20 minutes or so.

Set the confectioners sugar (and cream of tartar if desired) in a bowl and add 2 1/2 tablespoons of the rum flavored liquid in a small bowl.  Whisk slowly adding more liquid as you go until you achieve the desired consistency.  Add a little more liquid as needed to get a spreadable, slightly thin consistency.

Store in ziptop bag or icing bag.

After icing has been completely mixed, you may add more confectioner’s sugar to thicken a bit further. You may add small amounts of liquid, about a teaspoon at a time, to thin it down for other purposes, such as color flow if you are coloring the icing. The best food coloring  is powdered coloring as it will not adversely affect the consistency of the icing.

Ice cooled cookies before the icing hardens.

Just about two cups of icing.

This is a great icing to drizzle over rum cake, too.

You are not cooking the rum so none of the alcohol will cook off should you use rum.  However, you can take a flame to the measured rum and burn a great deal of the alcohol off prior to using it in this recipe with no real loss of flavor.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee

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