I so love to make these easy cookies! I am not a fan of drinking eggnog, but Steve is. And… I love cookies that are a bit unusual. So, if we have an ingredient in the pantry or fridge and it’s in danger of going “bad” I’m definitely one to try and find a way to use it up. This is a perfect way to use up eggnog before it goes bad. LOVE it and it freezes brilliantly! I often double the recipe (sometimes triple!) so that I can freeze the dough for later.
INGREDIENTS:
1 1/4 cups white sugar
3/4 cup butter, softened
3/4 cup eggnog
1 teaspoon vanilla extract
2 egg yolks
1/2 teaspoon ground nutmeg
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
DIRECTIONS:
Preheat oven to 300 degrees F (150 degrees C). Combine flour, baking powder, cinnamon and nutmeg. Cream sugar and butter until light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. Add flour mixture and beat at low speed until just combined. Do not over mix. Drop by teaspoonfuls onto un-greased cookie sheet 1 inch apart. Sprinkle lightly with nutmeg. Bake 15 to 17 minutes until bottoms turn light brown.
NOTES:
Try making an eggnog frosting using powdered sugar, eggnog and a pinch of cinnamon. I dyed the frosting bright yellow to make them a bit more eggnoggy. If you do this, be sure to refrigerate the cookies as the milk may go bad!
Another fun addition is to add mini-chocolate chips to the dough. It’s a fun different twist!
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