thecookieblogger.com

who doesn’t love the taste of eggnog? well, lots of people, from what i’m told! but to me, eggnog signifies that the holidays are officially on their way. i’m the only one in our house that drinks the stuff, and even when i buy the smallest container i can, i try not to down the whole quart in one sitting.

now, i actually have found a way to re-purpose some of that eggnog so i don’t have to apply it directly to my thighs. it’s a great add-in flavor for holiday cookies! and i actually sprinkle a tiny bit of sifted nutmeg atop the cookies to finish off that holiday scent.

these are cutout cookies, so be sure to have your cookie cutters ready to go. and i used a simple royal icing on them for decoration. for those adventurous bakers in the group, see my second photo. instead of my white drizzle and sifted nutmeg, i went with a marble effect of white, red and green royal frosting as an experiment. not my usual style, but sometimes you just gotta be adventurous in cookieland, no? and special thanks to a cookie decorating workshop at sur la table for the frosting ideas!

eggnog cookies

  

ingredients:

1/2 cup unsalted butter, softened to room temperature

1 cup granulated sugar

2 large eggs

2 tablespoons, plus 2 teaspoons of eggnog (use the full fat version for the best dough consistency)

1 1/2 cups all-purpose flour

1/2 teaspoon finely ground sea salt

1/4 teaspoon baking soda

1/4 teaspoon finely ground nutmeg

flour for rolling

royal icing for drizzle

sifted nutmeg for light dusting

instructions:

1. in your mixing bowl, cream the butter and sugar until light and fluffy, about 4 minutes.
2. beat in eggs, one at a time.
3. beat in the eggnog until it is well combined.
4. add the flour, salt, baking soda and nutmeg to the creamed mixture, and mix on lowest speed until well-combined.
5. cover and refrigerate overnight to firm up dough for easy handling.
6. preheat oven to 375 degrees. line your baking sheets with parchment paper.
7. lightly dust your rolling area with additional flour. roll dough to 1/8″ thickness, and using your cookie cutters, cut our your desired shapes.
8. transfer your cutout cookies to the parchment-lined baking sheets, about 1 1/2″ apart, leaving some room to spread slightly.
9. place in oven and bake for 10 minutes, or just until edges begin to brown. remove cookies from sheet and let cool on wire rack.
10. when cookies are completely cool, drizzle icing atop the cookie, and prior to the drizzle drying, lightly sprinkle sifted nutmeg atop cookies.
11. enjoy!

<yield: about 40 cookies>