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Christmas Cream Cookies with Rompope Frosting

Author Vianney Rodriguez


  • 1 cup flour
  • ½ cup butter; cold diced
  • 4 tablespoons cream
  • 1 cup powdered sugar
  • 1 tablespoon butter room temperature
  • ½ teaspoon vanilla optional
  • 1 tablespoon rompope eggnog
  • Preheat oven to 375 degrees.


  1. Dough:
  2. In a food processor place flour and butter. Pulse 4-6 times; until mixture resembles coarse meal, (the butter resembles pea size). Add cream tablespoon by tablespoon and pulse until dough holds together. Remove dough form into a ball.
  3. On a lightly floured surface roll dough until slightly less 1/8 inch thick. Cut dough using cookie cutters and place a baking sheet 1 inch apart.
  4. Bake for 8-10 minutes or until edges start to brown, cool on wire rack and frost.
  5. Frost:
  6. With a mixer cream powdered sugar and butter until light and fluffy. Slowly add rompope until you reach desired consistency (thicker for spreading with offset spatula, thinner for dipping) stir in vanilla.