Eggnog Cookies with Eggnog Glaze

I am not one of those people who spends three weeks baking all of my Christmas goodies. As a general rule, I pick about half a dozen things I’m going to do for my friends, neighbors, family, and my husband’s co-workers, and I knock them all out in one day. Yesterday was that day for me. My “Christmas baking day.”

I tried a lot of new recipes yesterday, including these eggnog cookies from The Girl Who Ate Everything. They were simple to make and have a wonderful, authentic eggnog taste. They are soft and sure to be enjoyed by any eggnog lover.

*In my oven, which is a gas range, the cookies only had to bake for about 15 minutes before they were done. Start checking them at about 12 minutes.

Ingredients:

2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup salted butter, room temp
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg for sprinkling (optional)

Instructions:
Preheat oven to 300 degrees.

In a medium bowl combine flour, baking powder, cinnamon and nutmeg; mix well with a wire whisk and set aside.

In a large bowl, cream sugar and butter with an electric mixer. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined.
Drop by rounded teaspoons onto parchment lined baking sheets, 1″ apart. Bake for 21-24 minutes or until bottoms turn light brown.

Transfer to cool, flat surface immediately with spatula. Makes about 36 cookies.

Eggnog Icing
3 cups powdered sugar
1/4 cup softened butter
1/2 cup eggnog (might need more or less)

In small mixer bowl, beat the powdered sugar and butter until well blended. Gradually beat in eggnog until icing is smooth and the desired consistency. You may need less or more depending on the consistency you like I like more of a glaze. If you want the cookies to have a “glaze” consistency, ice them while they are still a little warm. If you want it to be like a frosting, make the icing a little thicker, and don’t ice them until they have completely cooled. This recipe makes about 1 1/2 cups of icing..