Maybe it’s just a hair too early to post about Christmas cookies… but I was way too excited about these. Better Homes and Gardens recently featured an Egg Nog Frosted Nutmeg Sugar Cookie recipe. It’s one of their favorite Christmas Cookie Exchange specialty recipes. I know I will be baking these in just a matter of 2 months. I hope you will join me.
Eggnog-Frosted Nutmeg Sugar Cookies
- 1/2 vanilla bean, split in half lengthwise, or 2 teaspoons vanilla
- 1 1/4 cups butter, softened
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1 freshly grated nutmeg or 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 egg
- 1 tablespoon dairy or canned eggnog
- 3 1/4 cups all-purpose flour
Coarse sugar (optional)
2. Preheat oven to 375 degrees F. On a lightly floured surface, roll out one of the dough portions to 1/4 inch thick. Using a fluted round 3-inch cookie cutter, cut out dough. Place dough rounds 1 inch apart on an ungreased cookie sheet. Bake in the preheated oven for 8 to 10 minutes or until edges are firm and bottoms are just lightly browned. Transfer cookies to a wire rack; let cool. Repeat with other dough portion. Spread cookies with Eggnog Icing. If desired, sprinkle with coarse sugar. Let icing dry. Makes about 24 cookies.
3. Storage Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Eggnog Icing Recipe:
- 3 cups powdered sugar
- 1/2 teaspoon vanilla
- 3 – 4 tablespoons dairy or canned eggnog or milk
- In a medium bowl, stir together powdered sugar and vanilla. Stir in enough dairy or canned eggnog or milk to make an icing of spreading consistency.