Bake rich, creamy eggnog cookies for this season’s holiday cookie exchange or neighbor gifts.
Eggnog Cookies
1 1/4 c. sugar
3/4 c. butter, room temp
1/2 c. light eggnog
1 t. vanilla
2 egg yolks
2 1/4 c. flour
1 t. baking powder
1/2 t. cinnamon
1/2 t. nutmeg
Preheat oven to 300 degrees. (Yes 300)
In a large bowl, cream sugar and butter with an electric mixer. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth.
In a medium bowl combine flour, baking powder, cinnamon and nutmeg; mix well with a wire whisk and add to your eggnog/sugar/butter mixture.
Stick in the refrigerator until dough is cool
Next drop by rounded teaspoons onto a greased baking sheets, 1 to 2 inches away from each other. Bake for 17 to 22 minutes or until bottoms turn light brown. – Be sure to keep an eye on them
Transfer to cool, flat surface immediately with spatula. – If you leave them on the pan they will burn!
Eggnog Icing
3 c. powdered sugar
1/4 c. softened butter
1/2 c. light eggnog
In small mixer bowl, beat the powdered sugar and butter until well blended. Gradually beat in eggnog until icing is smooth and the desired consistency. You may need less or more egg nog depending on the consistency you like. Then frost the cookies and let the icing harden.
Servings: About 36 Cookies
Adapted from The Girl Who Ate Everything
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