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- user reviews (12)
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1/2
vanilla bean, split in half lengthwise, or 2 teaspoons vanilla
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1 1/4
cups butter, softened
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1
cup sugar
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1 1/2
teaspoons baking powder
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1
freshly grated nutmeg or 1/2 teaspoon ground nutmeg
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1/2
teaspoon salt
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1
egg
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1
tablespoon dairy or canned eggnog
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3 1/4
cups all-purpose flour
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Eggnog Icing
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Coarse sugar (optional)
1. Using the tip of a sharp knife, scrape pulp from vanilla bean; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, nutmeg, and salt. Beat until combined, scraping bowl occasionally. Beat in egg, eggnog, and vanilla pulp or vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill 1 hour or until dough is easy to handle.
2. Preheat oven to 375 degrees F. On a lightly floured surface, roll out one of the dough portions to 1/4 inch thick. Using a fluted round 3-inch cookie cutter, cut out dough. Place dough rounds 1 inch apart on an ungreased cookie sheet. Bake in the preheated oven for 8 to 10 minutes or until edges are firm and bottoms are just lightly browned. Transfer cookies to a wire rack; let cool. Repeat with other dough portion. Spread cookies with Eggnog Icing. If desired, sprinkle with coarse sugar. Let icing dry. Makes about 24 cookies.
- Storage Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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3
cups powdered sugar
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1/2
teaspoon vanilla
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3
- 4
tablespoons dairy or canned eggnog or milk
In a medium bowl, stir together powdered sugar and vanilla. Stir in enough dairy or canned eggnog or milk to make an icing of spreading consistency.
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I and my family thoroughly enjoyed this recipe (enjoyed it in 2 days that is!!) I agree with many of the comments about the icing.... needed to doctor it a little.... some butter, some nutmeg....all in all FAB-U-LOUS!! Made them for a cookie exchange as well.... I now have an assigned cookie for years to come as per the others in the exchange. Demands have been made!
11/15/2011 02:21:05 PM Report AbuseWhen I fist tasted these cookies I wasnt sure if the eggnog frosting was going to be way to sweet, but as the flavors combined they re4ally worked together and made these cookies incredible. I give this recipe a definate 5 stars.
12/29/2010 02:15:37 PM Report AbuseThe cookies are delicious and perfect for making Christmas cut-outs. Like other people have posted, the icing is terrible if you use the recipe, tastes like powdered sugar. I added butter, cream cheese, vanilla and 1 tsp salt to cut the sweetness.
12/24/2010 01:28:10 PM Report AbuseYUMMY!!! I used pure vanilla extract, ground nutmeg and dairy eggnog instead of the other choices listed above. I made small heart and a star cookies and baked them in my oven at 350 degrees for 7 min. until just lightly browned. For the Icing, I made it into a frosting by adding 1/4 c. butter to the listed ingredients above.
12/23/2010 12:37:58 PM Report AbuseI like eggnog but can only drink about the equivalent of a shot glass because it is so rich... but these cookies are one of my all-time favorites! They are better a day or so after making when the eggnog flavor has had a chance to develop. I made them in small star shapes and sprinkled with glittery sugar - beautiful! Took them to a cookie swap and they were loved by all. I too had to put them away or I would have eaten myself sick - very addictive!!
12/21/2010 05:23:14 PM Report Abuse