Eggnog Cookies I

SUBMITTED BY: Maureen PHOTO BY: CJ

"What a delectable treat for Eggnog lovers everywhere! These cookies have a wonderful spicy aroma and are great tasting. The fragrance of nutmeg and cinnamon will infuse your home with holiday spirit as you bake these cookies. They make delicious gifts and are a welcome addition to cookie exchanges."

SERVINGS & SCALING

Original recipe yield: 6 dozen

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INGREDIENTS

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

READ REVIEWS (78)

DIRECTIONS

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. Sprinkle lightly with nutmeg. Bake 20 to 23 minutes until bottoms turn light brown.

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REVIEWS

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Reviewed on Dec. 25, 2005 by Annette P.

Yum! My boyfriend couldn't keep his hands off of these! I took advice from some of the other reviews and made a few changes. I cut the spices down by half and upped it to 3/4 c of eggnog. I also made eggnog frosting using powdered sugar, eggnog and a pinch of nutmeg and cinnamon. I dyed the frosting bright yellow to make them a bit more cute.

14 users found this review helpful

Reviewed on Dec. 23, 2002 by Luigiette

Yes, the nutmeg flavour is strong, they are great warm, but also great when they harden. No, they are not a fancy cut out or decorated cookie but they are so easy to make! I have given them to many people and used them for a cookie exchange and they were a big hit with everyone. My oldest son loves them, my youngest doesn't like them at all. If you like nutmeg, cinnamon, and eggnog, you'll love them. PS. If you don't like them crunchy, substitute brown sugar for all or half of the white sugar; they'll stay soft.

13 users found this review helpful

Reviewed on Dec. 9, 2003 by crazypam

Made these yesterday and can tell I will need to make again this week. For those who don't think they look pretty; roll dough into 1" balls and bake. When cool sift with combined powdered sugar and nutmeg. Beautiful!

9 users found this review helpful

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