This recipe is from Taste of Home- Ultimate Cookie Swap 2015.
COOKIE
1/2 cup butter, softened
1 cup sugar
1/2 cup eggnog
2 tsp. vanilla extract
2 3/4 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. ground nutmeg
FROSTING
6 Tbsp. butter, softened
1/2 cup Eggnog
1 1/2 tsp. vanilla extract
3 1/4 cups confectioners' sugar
Additional ground nutmeg
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggnog and vanilla. In another bowl, whisk the flour, baking soda and nutmeg, gradually beat into creamed mixture.
2. Divide dough in half. Shape each into a disk, wrap in plastic wrap. Refrigerate 2 hours or until firm enough to roll.
3. Preheat oven to 375° . On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place the cutouts 1 in. apart on uncreased cookie sheets.
4. Bake 5-7 minutes or until slightly browned. Remove from pans to wire racks to cool completely.
5. For frosting, in a large bowl, beat butter until creamy. Beat in eggnog and vanilla. Gradually beat in the confectioners' sugar un tim smooth. Spread over cookies; sprinkle with additional nutmeg.
FREEZE OPTION: Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and decorate as directed.
Notes: This recipe was tested with commercially prepared eggnog.
FROSTED EGGNOG CUTOUT COOKIES
My husband loves the creamy richness of eggnog, so I use it for the cookie dough and the buttercream icing, Top each one with a sprinkle of nutmeg.
Joan Sarge
Asheville, NC
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