Eggnog and Nutmeg Cookies Recipe
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 photograph...that's the problem with delicious cookies this time of year; they disappear in the blink of an eye! Makes about 3 dozen cookies.
COOKIE INGREDIENTS
1 cup caster sugar
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
GLAZE INGREDIENTS
1 cup confectioners' (fondant) sugar
3 tablespoons butter
1 teaspoon nutmeg
3-4 tablespoons eggnog
DECORATION
18 maraschino cherries - halved
OR
Sprinkles
DIRECTIONS
1. Preheat oven to 350 degrees F.
2. Cream together butter, sugar, and nutmeg until fluffy. Add eggnog and mix thoroughly.
3. In a separate bowl, combine the dry ingredients (flour, baking soda, salt, and baking powder). Stir dry ingredients into wet ingredients.
4. Roll soft dough into walnut-sized balls, and place 2 inches apart on an ungreased baking sheet. Using the bottom of a measuring cup, push down on each ball to flatten to 1/4-inch thickness. (You can cover the balls with plastic wrap or wax paper if they stick while flattening.)
5. Bake for 10-12 minutes or until the edges are golden brown. Remove onto wire rack to cool.
6. Make glaze by combining sugar, butter, and nutmeg. Add enough eggnog to make a spreadable frosting.
7. Frost cooled cookies with eggnog glaze and decorate with the halved cherries or sprinkles. (Or both!)
