Eggnog Slice and Bake Cookies

By Zopmama

Eggnog is the star of both the cookie and the frosting.
Dough can be made 2 days in advance. Iced cookies can be stored for 1 week in an airtight container.

Ingredients

• Icing:
• 1 cup butter, softened
• 2 cups of sugar
• 1 cup of eggnog
• 5 1/2 cups flour
• 1 teaspoon baking soda
• 3/4 teaspoon ground nutmeg
• 1/4 cup butter, softened
• 3 cups confectioners' sugar
• 1/3 cup eggnog

Details

Servings 14
Preparation time 30mins
Cooking time 15mins

Preparation

Step 1

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggnog. Combine the flour, baking soda and nutmeg; gradually add to the creamed mixture and mix well.

Shape into 4 10 inch rolls; wrap each in plastic wrap. Refrigerate overnight.

Unwrap and cut into 1/4 inch slices. Place 1 in. apart on ungreased baking sheets. Bake at 375 degrees F, for 8-10 minutes or until set. Remove to wire racks to cool.

For icing:
In a large bowl, beat butter until fluffy. Add confectioners sugar and eggnog; beat until smooth. Frost cookies and allow icing to set before storing in and airtight container.