Eggnog Cookies

By littlefish

Ingredients

• ICING:
• 1 cup butter, softened
• 2 cups sugar
• 1 cup eggnog
• 5-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon ground nutmeg
• 1/4 cup butter, softened
• 3 cups confectioners' sugar
• 1/3 cup eggnog

Details

Adapted from hostedmedia.reimanpub.com

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 creamed mixture and mix well. Shape into four 10-in. rolls; wrap each in plastic wrap. Refrigerate overnight.
Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° 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. Store in an airtight container. Yield: about 13-1/2 dozen.

To Make Ahead: Dough can be made 2 days in advance. Iced cookies can be stored for 1 week in an airtight container.
Editor's Note: This recipe was tested with commercially prepared eggnog.