Engaging Egg Nog Icing

Do you have some leftover eggnog, too?  Not a problem.  A friend of a friend shared an Eggnog Cookie recipe that is quick and easy and a perfect “after Christmas” treat.  They taste just great topped with nutmeg.  They taste even better topped with eggnog icing.  They taste the very best topped with both!

Why not make a batch?

1 ½ cups confectioners sugar
3 Tbs eggnog
½ tsp. cream of tartar (optional, will make the icing harden fast like a royal icing)

Air tight container (zip-top bag, icing bag, or similar)
Stand Mixer or hand mixer (or a whisk and determination)
Coloring if desired (powdered is best)

If it is fresh out of the refrigerator, allow eggnog to approach room temperature for 20 minutes or so.

Set the confectioners sugar (and cream of tartar if desired) in a bowl and add about half of the eggnog.  Mix slowly adding more eggnog as you go until you achieve the desired consistency.  Store in ziptop bag or icing bag.

After icing has been completely mixed, you may add more confectioner’s sugar to thicken a bit further. You may add small amounts of eggnog, about a teaspoon at a time, to thin it down for other purposes, such as color flow if you are coloring the icing. The best food coloring  is powdered coloring as it will not adversely affect the consistency of the icing.

Ice cooled cookies before the icing hardens.

Just about two cups of icing.

This is a great icing to drizzle over yellow cake, too.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee

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