Ingredients
- DOUGH:
- 1 c. unsalted butter, at room temperature
- 2 c. granulated sugar (I used about 1 3/4 c.)
- 1 c. commercial eggnog
- 5 1/2 c. all-purpose flour, plus additional for work surface
- 1 tsp. baking soda
- 1/2 tsp. ground nutmeg
- TOPPING:
- 1 large egg white, lightly beaten
- Colored sugar or sprinkles
Preparation
Step 1
For dough, in large bowl, cream butter and sugar until light and fluffy. Add eggnog; stir until blended (I use low speed on my KitchenAid mixer).
Combine flour, baking soda and nutmeg; stir into creamed mixture (I blend about 4 1/2 c. flour, salt and nutmeg in on low speed, then stir in the rest of the flour).
Press dough in to a ball (I divide it in half and make 2 disks); wrap in plastic wrap and refrigerate until well chilled, at least 2 hours.
Preheat oven to 350 degrees. Lightly grease baking sheets or line sheets with parchment paper.
On lightly floured surface, and using lightly floured rolling pin, roll dough to 1/8-1/4-inch thickness. Cut dough into desired shapes using cookie cutters that have been dipped in flour (to help prevent dough from sticking to the cutter). Place cutouts 2" apart on baking sheets.
For topping, brush cookies with lightly beaten egg white and sprinkle with sugar or sprinkles.
Bake @ 350 degrees for 8-10 minutes or until cookies are set and edges are very lightly browned. Remove cookies from baking sheets and cool on wire racks.
This recipe makes a LOT of cookies-of course it depends on the size of cookie cutters too...I get a good 7 dozen, using both small and medium cookie cutters.