We are having a Sweet Swap Holiday Party tomorrow. I just wanted wanted to make a holiday cookie that had a traditional flavor but not something so common. My family LOVES eggnog. So I thought surely there has to be a eggnog cookie recipe on the net somewhere. There was of course, but all were these crunchy cookies. I am not a fan of crunchy cookies. I needed something soft and light. Something similar to a Italian butter cookie.
After some mix matching of cookies recipes I dived in, in hopes that this would turn out to be a good cookie. It really is! My daughters eyes fluttered as she bit into it. So next up was my guy and he did the same thing. By the time I got them fully cooked my family ate over a dozen cookies! So here is the recipe. I hope you all enjoy it as much as we do. I will post up the Fruity Pebble cookies tonight.
- 2 cups butter (8 sticks softened)
- 2 cups granulated sugar
- 2 eggs
- 2 cups eggnog
- 6½ cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tsp salt
- 1 tsp nutmeg (freshly grated)
- 3 cups confectioners sugar (powdered sugar)
- Vanilla bean paste (optional)
- ½ tsp nutmeg (freshly grated)
- Preheat oven to 350 degrees. Put parchment paper on cookie sheets. Cream together the butter and sugar until smooth. Stir in the egg and eggnog. Combine the flour, baking powder, baking soda, nutmeg and salt; stir into the sugar mixture. Round and flatten your cookies to just under the size you would like. They will swell a little. Bake for 10 minutes until lightly brown on edging. Allow cookies to cool completely.
- To prepare icing, put the confectioners’ sugar and nutmeg into a small bowl. Stir in a little eggnog and 1 tsp vanilla bean paste and whisk. Add a little eggnog at a time till desired consistency is reached. Should be runny but thicker. Spread onto cooled cookies. Decorate with sprinkles if desired.
- This recipe makes about 6 dozen cookies depending on the size you create them.