Soft Cutout Eggnog Cookise

By fluteanjel

Ingredients

• 2 3/4 cups all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup sugar
• 1/2 cup butter, very soft
• 1/2 cup prepared eggnog
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp freshly ground nutmeg (optional)
• Simple Colored Icing
• 4 cups confectioners sugar, divided
• 2 tbsp eggnog per bowl
• 1/2 tsp vanilla extract per bowl
• white, red, green and blue food coloring

Details

Servings 4
Adapted from bakingbites.com

Preparation

Step 1

In a medium bowl, sift together flour, baking powder, baking soda and salt.
In a large bowl, cream together sugar and butter. Beat in eggnog, egg and extract. With the mixer on low speed or by hand, add in the flour mixture, mixing until no flour remains.
Divide dough into two pieces. Wrap in plastic wrap and freeze for at least 2 hours.
Preheat oven to 375F.
Working with 1 piece of dough at a time, roll out to 1/4-inch thick on a lightly floured surface and use a floured cookie cutter to make desired shapes. Transfer cookies to a parchment lined baking sheet. Reroll remaining dough, chilling for a few minutes if it becomes too warm to handle easily. Repeat with second piece of dough.
Bake for 6-7 minutes at 375F, until the edges are slightly firm to the touch but cookies are not browned (The bottom of the cookies will be light brown).
Cool completely on a wire rack before icing.
Makes 4-5 dozen, depending on cookie cutter size.


SIMPLE EGGNOG ICING

Place 1 cup of sugar in each of 4 small bowls. Add 2 tbsp eggnog, 1/2 tsp vanilla and a few drops of your desired food color to each bowl. Mix thoroughly with a fork, until smooth and a good consistency: thin for filling in large spaces and thick for making clear lines. Add extra milk if necessary.
Scrape each color into a small zip-lock plastic bag.
Snip the corner of the bag to ice cookies.