Eggnog flavor and dried cherries make these a festive, anytime treat.
2 1/4 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon ground nutmeg
6 tablespoons butter, softened
1 teaspoon rum extract
1 cup dried cherries, chopped
1 cup confectioners' sugar
1/2 teaspoon rum extract
1 to 2 tablespoons milk
Heat oven to 325 degrees F. Line ungreased cookie sheet with parchment paper.
Combine flour, sugar, baking powder, salt and nutmeg in large bowl. Add butter;
beat at low speed until mixture resembles coarse crumbs. Increase speed to medium;
add eggs and 1 teaspoon rum extract. Beat until well mixed. Stir in cherries by
Turn dough out onto lightly floured surface; knead 10 to 15 times with lightly
floured hands. Divide dough in half; roll each half into 14-inch log. Place logs
3 inches apart onto prepared baking sheet; flatten each log to about 2 inches wide.
Bake for 20 to 25 minutes or until set.
Cool for 10 minutes on cooling rack covered
with parchment paper.
Reduce oven temperature to 275 degrees F. Remove logs from parchment; cut into
3/4-inch diagonal slices. Lay slices onto same cookie sheet, cut-side down.
Bake for 13 minutes. Turn over; continue baking an additional 12 to 14 minutes or until
Remove from cookie sheet. Cool completely.
Combine confectioners' sugar, 1/2 teaspoon rum extract and enough milk for desired
consistency. Drizzle glaze over cooled biscotti.