Pecan Egg Nog Cookies will be all the rage at your next cookie exchange. Delicious, melt-in-your-mouth cookie cups have eggnog and pecans baked into every bite!
For the cookies, combine butter and powdered sugar in large mixing bowl. Beat until fully combined. Add in salt, flour, cornstarch, rum, nutmeg and egg nog. Beat until it becomes a soft dough. Fold in chopped pecans.
Drop by large tablespoon into a greased mini muffin pan. Bake for for 13-15 minutes in a 350 degree oven.
Remove and lightly press each top with a tart shaper (a water bottle cap would work too!). Just enough to give a small indent. Allow to cool in pans about 10 minutes. Remove and cool completely on wire rack.
For the glaze, whisk together the powdered sugar with egg nog until combined. Drop a small teaspoon on top of each cooled cookie cup. Immediately sprinkle with chopped pecans and a pinch of nutmeg. Allow to set, about 15 minutes. ENJOY!
Notes
Use a tart shaper (or your thumb) to make an indent in the top of each cookie as they come out of the oven.
Let the eggnog glaze set for about 15 minutes before serving these pecan cookies.