Ingredients
1 1/4 cups butter, softened
1 cup sugar
1 1/2 teaspoons baking powder
1 tsp. freshly grated nutmeg or 1/2 tsp ground nutmeg
1/2 teaspoon salt
1 egg
1 tablespoon dairy or canned eggnog
2 teaspoons vanilla
3 1/4 cups all-purpose flour
Eggnog Icing
Coarse sugar/Sprinkles (optional)
Directions
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, nutmeg, and salt. Beat until combined, scraping bowl occasionally. Beat in egg, eggnog, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill 1 hour or until dough is easy to handle.
2. Preheat oven to 375 degrees F. On a lightly floured surface, roll out one of the dough portions to 1/4 inch thick. Using a cookie cutter, cut out dough. Place cut-out dough 1 inch apart on an ungreased cookie sheet. Bake in the preheated oven for 8 to 10 minutes or until edges are firm and bottoms are just lightly browned. Transfer cookies to a wire rack; let cool. Repeat with other dough portion. Spread cookies with Eggnog Icing. If desired, sprinkle with coarse sugar. Let icing dry. Makes about 24 cookies.
Eggnog Icing
Ingredients
3 cups powdered sugar
1/2 teaspoon vanilla
3 - 4 tablespoons eggnog
Directions
In a medium bowl, stir together powdered sugar and vanilla. Stir in enough eggnog to make an icing of spreading consistency.
Storage: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Adapted from Better Homes and Gardens
printed from mybiscuitsareburning.blogspot.com