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I would never have thought of Eggnog Cookies until my friend Chantel brought them to a cookie exchange party a few years ago…but they are now one of our favorites and they freeze well too. This is great because, being a seasonal item, Egg Nog isn’t always around. These cookies taste yummy in March or April too. It’s a great recipe for right now, as deals on Egg Nog abound, especially with that $.50 coupon doubled! A quart runs about $1 and that makes four batches of these iced treats.
Egg Nog Cookies
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/4 cups sugar
- 3/4 cup butter, room temp
- 1/2 cup eggnog
- 1 teaspoon vanilla
- 2 egg yolks
- 1 tablespoon nutmeg (optional)
Preheat oven to 300F.
In a medium bowl combine flour, baking powder, cinnamon and nutmeg; mix well with a wire whisk and set aside.
In a large bowl, cream sugar and butter with an electric mixer. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined.
Drop by rounded teaspoons onto ungreased baking sheets, 1″ apart. Sprinkle lightly with nutmeg or skip this step and sprinkle on the nutmeg after you ice the cookies. Bake for 23-25 minutes or until bottoms turn light brown. I say LIGHTLY as too much can quickly overpower their yummy flavor.
Transfer to cool, flat surface immediately with spatula.
Egg Nog Icing (optional)
- 3 C. confectioners’ sugar
- 1/4 C. softened butter or margarine
- 1/3 C. Egg Nog (use as much as you need)
In small mixer bowl, beat confectioners’ sugar and butter or margarine until well blended. Gradually beat in eggnog until icing is smooth. Makes about 1 1/2 cups. **you can add a little red or green food coloring to make the icing more “festive”.