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1/2 - cup (1 stick) real unsalted butter, softened 1 - cup sugar 1 - egg 1 - teaspoon spice island vanilla extract 1/4 - tsp rum extract dash of spice island 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 (powdered sugar) 1/4 - cup eggnog 1/2 - teaspoon vanilla extract cinnamon sugar In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg, vanilla and rum extract. Combine flour, baking soda, nutmeg and salt; add to the creamed mixture alternately with eggnog and mix well. Start by adding a 1/2 cup of eggnog and if you feel the dough is to thick you can up to 1 cup. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. I used my small cookie scoop for this. Flatten cookie dough down 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 cool on baking sheet for 5 minutes then remove to a cooling rack, cool completely and frost. I have a convection oven so I lowered my cooking temperature down to 350. |