Engaging Eggnog Cookies

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!

For a more grownup flavor, you may want to add rum flavored icing.

Kaylee made these and sandwiched them with eggnog icing.  They were fantastic!

2 ¼ cups unbleached all-purpose flour
1 ¼ cups organic sugar
1 teaspoon double acting baking powder
¾ cup real butter, softened
2 egg yolks
½ cup eggnog
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon (fresh ground is best)
1 teaspoon ground nutmeg (optional/fresh ground is best)

bowls
measuring cup/spoons
Stand mixer (or wooden spoon and will power)
baking stone or cookie sheet

Preheat oven to 300°degrees F (150° degrees C).

Sift dry ingredients (See below).

Combine flour, baking powder, cinnamon and nutmeg in a bowl to make your dry mix.  Sifting the dry ingredients is always best.

Cream the sugar and butter until light and fluffy.

Add eggnog, vanilla, and egg yolks to the sugar/butter mixture and beat at medium speed with mixer until smooth.

Slowly add dry mixture about a cup at a time and beat at low speed until just combined.

Be very careful not to mix too long or too much.  When all the ingredients are just combined, stop and let rest for a few minutes.  Drop by teaspoonfuls onto baking stone or ungreased cookie sheet about 1 inch apart.

Sprinkle lightly with nutmeg (optional– see NOTES).

Bake 20 to 25 minutes until bottoms turn a golden brown.

Allow to rack cool and add eggnog icing or rum icing if you wish.

About a dozen and a half cookies.

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Low in sodium No Trans Fats
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Instead of just nutmeg on top, try them with eggnog icing or rum icing.  Or, better yet, sprinkle nutmeg on top before cooking and then add the icing, too.

Place the cookies on a rack, and while the icing is still wet, grate a little nutmeg over the tops. Let stand until the icing sets completely. Store in layers separated by wax paper in an airtight container for up to 10 days.

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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