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Eggnog and Nutmeg Cookies Recipe

Eggnog and Nutmeg Cookies Recipe

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Ingredients

Cookie

1 cup sugar (super fine or caster sugar works best)

2/3 cup butter - softened

2 teaspoons freshly ground nutmeg

1/2 cup eggnog 

2-1/4 cups flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon sea salt

Eggnog glaze (see below)

18 maraschino cherries - halved 
 
Eggnog Glaze

1 cup confectioner's (fondent) sugar

3 tablespoons butter

1 teaspoon nutmeg

3-4 tablespoons eggnog

 

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India Tree Superfine Caster Cane Sugar - 3-lb tub
$24.95
Nutmeg - Whole
$14.95
Caputo "00" Chefs Flour - 2.2 pounds
$8.95
Luxardo Maraschino Cherries
$35.95
India Tree Powdered Fondant & Icing Sugar 2-lb Tub
$22.95
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Directions

Eggnog and Nutmeg Cookies with Eggnog Glaze Recipe - Ann 

3-dozen cookies

Ann made a batch of these cookies to take to a party, to eat a few, and to save some for a photo...and there were only 3 left to shoot...that's the problem with delicious cookies this time of year; they disappear in the blink of an eye!

directions:

1. Pre-heat oven to 350 degrees.

2. Cream together butter, sugar and nutmeg. Add eggnog.

3. Combine separately the dry ingredients (flour, baking soda, salt and baking powder). Then stir dry ingredients into wet ingredients.

4. Roll soft dough into walnut-sized balls, and place 2 inches apart on an ungreased baking sheet.  Flatten to 1/4-inch thickness.

5. Bake for 10-12 minutes or until the edges are golden brown. Remove onto wire rack to cool.

6. Frost cooled cookies with eggnog glaze (below) and garnish with the halved cherries.

Eggnog Glaze

directions:

Combine sugar, butter and nutmeg. Add rough eggnog to make a spreadable frosting


 

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