Eggnog and Nutmeg Cookies Recipe
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
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!
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
