Eggnog Cookies

I admit, I hear eggnog and I shudder. I have never been able to handle the thought of egg nog. But I am married to a man who loves it. And I have made it from scratch for him many times. Managed to get a Scottish friend who was visiting quite hammered on it even. So last year someone mentioned eggnog cookies and I thought, hmm, I bet Sean would like that. I did some research and found a few different recipes and set to work.  After they were done, I decided to try one. And wow! They were great. I was more than a bit shocked by this fact. Not only does it contain eggnog (bleh) but nutmeg which I find to be a double bleh. Who knew that combined with some butter, cinnamon, and sugar, it would be very non-bleh.

This year I plan to freeze some egg nog when the season ends to be able to make some of these cookies in the summer time. And I know what you're thinking, freeze eggnog? Why not, it's going to be mixed in to something, so it should do fine. I guess we'll see this summer!

I put this in my AllRecipes recipe box and wish I could remember the different sources I used so I could attribute.



Eggnog Cookies

5/8 cups white sugar
5/8 cups brown sugar
3/4 cup butter, softened
3/4 cup eggnog
1 teaspoon vanilla extract
2 egg yolks
3/4 teaspoon ground nutmeg
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon

Simple Glaze
1 c powdered sugar
2 T eggnog
1 T milk
 
Preheat oven to 300 degrees F (150 degrees C).


Combine flour, baking powder, cinnamon and nutmeg.

Cream sugar and butter until light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. Add flour mixture and beat at low speed until just combined. Do not overmix.

Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart. Bake 20 to 23 minutes until bottoms turn light brown.

Mix together powdered sugar, eggnog, and milk to make a glaze and lightly coat each cookie. The glaze makes a big different. I made a batch without and it's just not the same. Good, but not as good.