Iced Eggnog Cookies

Iced Eggnog Cookies 

Adapted from BHG's Double Thumbprint Cookies

Ingredients

*1/4 cup butter, softened

*1/4 cup canola oil

*1/2 cup sugar

*1 tsp. baking powder

*1/2 tsp. salt

*1 large egg

*1 teaspoon almond extract

*2 cups whole wheat pastry flour

*1/2 cup sugar

*1 Tbsp. ground cinnamon

*1 cup powdered sugar

*3 Tbsp. eggnog

*2 Tbsp. milk

*1/2 tsp. almond extract

*Decorator Sugar (optional)


Instructions

*Preheat oven to 375°F. Line a cookie sheet with parchment paper; set aside. 

*In a large bowl, combine the butter and oil. Beat with an electric mixer on medium-high speed for 30 seconds. Add 1/2 cup sugar, baking powder and salt. Beat until combined, scraping bowl occasionally. Beat in egg and almond extract until combined. Beat in flour until just combined.

*Shape dough into 3/4-inch balls. In a bowl, combine the 1/2 cup sugar and 1 Tbsp. ground cinnamon. Roll each ball in the cinnamon-sugar mixture. Flatten with the palm of your hand or the bottom of a glass. 

*Bake in the preheated oven for 7 minutes or until edges are lightly browned. Transfer cookies to a wire rack. Combine the powdered sugar, eggnog, milk and almond extract. Drizzle cookies with powdered sugar mixture. Sprinkle with decorator sugar, if desired.


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