Spiced sable rounds with eggnog glaze

Today’s cookies are a proof that there’s still kindness in the world – people who will do something nice for someone else even though they live on the other side of the planet.

I bookmarked one recipe last January already thinking of making it for the holidays. But when I reached for it on my del.icio.us a couple of weeks ago the link no longer worked... Google showed me someone on Flickr who had made those cookies and I asked her if she had the recipe posted somewhere – she didn’t, but was kind enough to send it to me by email. Isn’t that sweet?

Anastasia, thank you for sending me this great recipe – the cookies turned out delicious! I wish I could send some your way.
xoxo

Spiced sable rounds with eggnog glaze

Cookie dough:
1 ¼ cups (282g) unsalted butter, cold and coarsely chopped
1 cup + 1 ½ tablespoons (218g) caster sugar
2 eggs
finely grated zest of 2 lemons
1 teaspoon ground cinnamon
½ teaspoon freshly ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
4 cups + 4 tablespoons (600g) all purpose flour
1 teaspoon baking powder

Glaze:
1 egg
1 tablespoon brandy
1 tablespoon dark rum - I used white
1 teaspoon vanilla bean paste or 1 vanilla bean, halved lengthwise
2 cups + 2 ½ tablespoons (300g) icing sugar, sifted
freshly ground nutmeg, for scattering

Beat butter and sugar in an electric mixer until pale and fluffy. Add eggs, one at a time, beating to combine. Add lemon zest, spices, flour and baking powder and mix until just combined. Divide dough in four equal parts and form each one into a log that is a little more than 3.5cm (1 ½ in) thick. Wrap well in baking paper and refrigerate for 2 hours.
Preheat the oven to 180°C; line two large baking sheets with baking paper.
Unwrap one of the dough logs (keep the others in the fridge) and slice it into 6mm (¼-in) rounds. Place onto prepared baking sheets and bake for 10-12 minutes or until just golden – mine needed 15 minutes for staying in the fridge for 24 hours.
Repeat with the remaining logs.
Make the glaze: whisk egg, brandy, rum and vanilla paste (if using a vanilla bean, scrape the seeds with the back of a knife and add to the bowl) in an electric mixer for 5 minutes or until pale and fluffy. Add the sugar and whisk until thick and pale.
Spread icing over warm cookies then scatter with a little nutmeg and cool on a wire rack. Let glaze set completely before storing the cookies.
Cookies will keep in an airtight container for up to 2 weeks.

Makes about 90 – I halved the recipe and got 48