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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 92 |
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Eggnog flavor is infused into the cookie and the glaze with this yummy recipe, perfect for the Christmas season. Ingredients:
1/2 cup butter, softened |
1/2 cup shortening |
2 cups plus 1/3 cup sugar, divided |
1 egg |
1 teaspoon rum extract |
1/2 cup evaporated milk |
1/2 cup refrigerated french vanilla nondairy creamer |
5-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon baking soda |
1/2 teaspoon ground nutmeg |
icing: |
1 cup confectioners' sugar |
5 to 6 teaspoons refrigerated french vanilla nondairy creamer |
Directions:
1. Preheat oven to 350°. In a large bowl, cream butter, shortening and 2 cups sugar until light and fluffy. Beat in egg and extract. In a small bowl, mix milk and creamer. In another bowl, whisk flour, salt and baking soda; gradually add to creamed mixture alternately with milk mixture, beating well after each addition.
2. In a small bowl, mix nutmeg and remaining sugar. Shape dough into 1-in. balls; roll in nutmeg mixture. Place 2 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass.
3. Bake 10-12 minutes or until lightly browned. Cool on pans 2 minutes. Remove to wire racks to cool completely.
4. For icing, in a small bowl, mix confectioners' sugar and enough creamer to reach desired consistency. Pipe snowflake designs on cookies as desired. Yield: 7-1/2 dozen.
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