Eggnog Cookies

By carvalhohm

Ingredients

• Cookies:
• 2 1/4 cups all purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ground nutmeg
• 3/4 teaspoon cinnamon
• 1 1/4 cups granulated sugar
• 3/4 cup unsalted butter, slightly softened
• 2 egg yolks
• 1 teaspoon vanilla
• 1/2 cup eggnog
• 1-2 tablespoons Rum (optional)
• Eggnog Buttercream:
• 1/4 cup softened butter or margarine
• 1/3 cup commercial eggnog
• 1-2 teaspoons Rum (optional)
• 3 cup confectioners’ sugar
• ground nutmeg for sprinkling

Details

Servings 36
Cooking time 22mins
Adapted from sweetpeaskitchen.com

Preparation

Step 1

Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees. Line two baking sheets with parchment paper; set aside.
In large bowl, whisk together flour, salt, baking powder, cinnamon, and nutmeg; set aside.

In bowl of stand mixer fitted with paddle attachment, cream butter and sugar at medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl with rubber spatula as needed. Add egg yolks and vanilla; beat at medium speed until combined, about 30 seconds. Add eggnog and rum; beat at medium speed until combined, about 30 seconds. Add dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down bowl as needed.

Drop by rounded tablespoons of dough onto prepared baking sheets, leaving about 3 inches between cookies. Bake for 20 to 22 minutes. Allow to cool on sheets for 2 minutes, then transfer to wire cooling racks to cool completely before frosting.

To make frosting: in bowl of stand mixer fitted with paddle attachment, beat butter, eggnog, rum, and powdered sugar until light and fluffy. Add more eggnog if needed to reach desired consistency. After cookies are completely cool, ice them with small spatula or butter knife and sprinkle with ground nutmeg.