Eggnog Cookies

Today has turned out to be one of those gray, dreary days that are perfect for catching up on things around the house.  As I was de-cluttering my office today, I came across this recipe for Eggnog Cookies that I made last Christmas and never posted.  These cookies are light and fluffy with a mild hint of Eggnog and nutmeg.  So, here is the recipe 5 months later....

1/2 - cup (1 stick) real unsalted butter, softened
1 - cup sugar
1 - egg
1 - teaspoon vanilla extract (or Jack Daniels)
1/4 - tsp rum extract
dash of ground nutmeg
2 1/2 - cups all-purpose flour
1/2 - teaspoon baking soda
1/2 - teaspoon salt
1/2 - 1 cup - eggnog


FROSTING:

2 - 3 - tablespoons unsalted butter, softened
3 - 1/2 cups confectioners' sugar
1/4 - cup eggnog
1/2 - teaspoon vanilla extract
cinnamon sugar


Directions:

In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in egg, vanilla and rum extract.

Combine flour, baking soda, nutmeg and salt in a separate bowl; add to the creamed mixture alternately with eggnog and mix well. Start by adding a 1/2 cup of eggnog and if you feel that the dough is to thick you can up to 1 cup.

Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. I used my small cookie scoop for this.

Flatten down the cookie dough just a bit and bake at 375 degrees F for 10-12 minutes or until edges are lightly browned.

Watch them closely they may not take the full 10 minutes, depending on your oven. The cookies are done when they are golden brown around the edges but still light in color on top. Test the cookies with a toothpick to make sure they are done.

Let the cookies cool on the baking sheet for 5 minutes then remove to a cooling rack, cool completely and frost.

Frosting Directions:

Combine butter, confectioners' sugar, eggnog and vanilla in a mixing bowl; beat until smooth.

If the frosting is to runny add more confectioners sugar. If it is really thick add a bit more eggnog. It should be spreadable.

Frost the cookies and sprinkle with cinnamon sugar on top. I used regular granulated sugar mixed with ground cinnamon.  You can also sprinkle a little nutmeg on top!


Recipe from Mommy's Kitchen