Double Whammy Eggnog Cookies |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 48 |
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These cookies are an amazing way to use extra eggnog. They've become a new family classic. Ingredients:
1-1/3 cups butter, softened |
1 cup packed brown sugar |
4 egg yolks |
2 tablespoons eggnog |
1/2 teaspoon rum extract |
3 cups king arthur unbleached all-purpose flour |
eggnog frosting: |
4-1/2 cups confectioners' sugar |
3/4 cup butter, softened |
1-1/2 teaspoons rum extract |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cinnamon |
2 to 3 tablespoons eggnog |
additional ground nutmeg |
Directions:
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks, eggnog and extract. Gradually beat in flour. Refrigerate, covered, for at least 2 hours.
2. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 325° for 13-16 minutes or until bottoms are brown. Remove to wire racks to cool completely.
3. In a large bowl, beat the first five frosting ingredients until blended; beat in enough eggnog to reach desired consistency. Spread over cookies; sprinkle with additional nutmeg. Let stand until set. Store in airtight containers. Yield: 4 dozen.
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