Double Whammy Eggnog Cookies

By melanieroe

Prep: 30 min. + chilling
Bake: 15 min./batch + cooling
Yield: 48 Servings

30 15

Ingredients

• COOKIES:
• 1-1/3 cups butter, softened
• 1 cup packed brown sugar
• 4 egg yolks
• 2 tablespoons eggnog
• 1/2 teaspoon rum extract
• 3 cups 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

Details

Adapted from tasteofhome.com

Preparation

Step 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.

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.

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.

To freeze: Freeze shaped balls of dough on baking sheet until firm. Place balls in resealable freezer bags up to 3 months. Bake frozen balls as directed, increasing baking time by 1-2 minutes.

Editor's Note: This recipe was tested with commercially prepared eggnog.