Monthly Archives: December 2013

Eggnog Cookies

Confession time: I start playing Christmas music the day after Halloween. Wow, it feels good to get that out.  I can’t get enough of all the movies that are on the Hallmark channel 24/7, literally. All. Day. Every. Day.  Now that it’s actually appropriately the Christmas season I feel like I am so behind! Usually I have most of my presents purchased and wrapped by now, but I’ve only bought two so far.

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I was in the Christmas spirit overtime this weekend and did some decorating around the house and  we put up and decorated Christmas tree!  Anyways, these Eggnog Cookies are amazing. So soft and full of flavor, I’m sure Santa will approve.  What says Christmas time more than eggnog? We have been having eggnog french toast the last few weekends (try it!) I’ve never really been an eggnog drinker but it makes these cookies taste so rich. They would be perfect to bring to a holiday party or cookie swap.  How do you feel about eggnog? Yes or no?  Spiked or non-spiked?

Eggnog Cookies

2 1/4 cup flour

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. nutmeg

3/4 cup. butter, softened

1 11/4 cup white granulated sugar

2 egg yolks

1 tsp. vanilla

1/2 cup cinnamon eggnog

Eggnog Glaze

1 cup powdered sugar

2-3 tbsp. cinnamon eggnog

nutmeg (optional)

Preheat oven to 300 degrees F.   Line cookie sheets with parchment paper or lightly grease. 

In a medium bowl, combine flour, baking powder, cinnamon, and nutmeg. 

In a large bowl, beat butter and sugar until fluffy and light.  Add eggnog, egg yolks, and vanilla and beat with mixer until smooth. 

Add flour mixture and beat until smooth, being careful not to overmix.

Spoon 1 tablespoon balls of dough onto cookie sheets, and press down slightly.  Sprinkle lightly with nutmeg and cinnamon (I only did this on one cookie sheet).

Bake 15-18 minutes until edges are just lightly brown. Let cool on a cooling rack and drizzle with glaze.  Store in airtight container. 

To make the glaze, whisk all ingredients in a bowl until smooth.  Add a little more sugar or eggnog to reach desired consistency. 

Barely Adapted from: Your Cup of Cake