Iced Eggnog Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
Directions
2 1/4 cups flour (I used 1.5 cups all purpose & .75 cup whole wheat)1 teaspoon baking powder1/2 teaspoon cinnamon1/2 teaspoon nutmeg1 1/4 cups sugar3/4 cup SALTED butter, room temp1/2 cup eggnog (I used reduced fat)1 teaspoon vanilla2 egg yolks*************************Icing:3 C. confectioners sugar1/4 C. softened butter or margarine1/3 C. eggnog (use as much as you need)Nutmeg, for garnish, if desired
Preheat oven to 300F.
In a medium bowl combine flour, baking powder, cinnamon and nutmeg; mix well with a whisk and set aside. In a large bowl, cream sugar and butter. Add eggnog, vanilla and egg yolks and beat until smooth. Add the dry ingredients and stir just until combined. Chill dough for at least 15 minutes.
Drop by rounded teaspoons onto ungreased baking sheets. Sprinkle lightly with nutmeg or skip this step and sprinkle on the nutmeg after you ice the cookies. Bake for 23-25 minutes or until bottoms turn light brown.
Transfer to cool, flat surface immediately with spatula.
Eggnog Icing
3 C. confectioners sugar
1/4 C. softened butter or margarine
1/3 C. eggnog (use as much as you need)
In small mixer bowl, beat confectioners’ sugar and butter or margarine until well blended. Gradually beat in eggnog until icing is smooth. Makes about 1 1/2 cups (this came out to be WAY too much icing the way I garnished them; I put the icing in a baggy, snipped the corner and drizzled it over the cookies before sprinkling with nutmeg - it was plenty of frosting, added a pretty touch, and used less icing.) Garnish with a sprinkle of nutmeg after icing.
Number of Servings: 48
Recipe submitted by SparkPeople user PAULAK01.
In a medium bowl combine flour, baking powder, cinnamon and nutmeg; mix well with a whisk and set aside. In a large bowl, cream sugar and butter. Add eggnog, vanilla and egg yolks and beat until smooth. Add the dry ingredients and stir just until combined. Chill dough for at least 15 minutes.
Drop by rounded teaspoons onto ungreased baking sheets. Sprinkle lightly with nutmeg or skip this step and sprinkle on the nutmeg after you ice the cookies. Bake for 23-25 minutes or until bottoms turn light brown.
Transfer to cool, flat surface immediately with spatula.
Eggnog Icing
3 C. confectioners sugar
1/4 C. softened butter or margarine
1/3 C. eggnog (use as much as you need)
In small mixer bowl, beat confectioners’ sugar and butter or margarine until well blended. Gradually beat in eggnog until icing is smooth. Makes about 1 1/2 cups (this came out to be WAY too much icing the way I garnished them; I put the icing in a baggy, snipped the corner and drizzled it over the cookies before sprinkling with nutmeg - it was plenty of frosting, added a pretty touch, and used less icing.) Garnish with a sprinkle of nutmeg after icing.
Number of Servings: 48
Recipe submitted by SparkPeople user PAULAK01.
Nutritional Info Amount Per Serving
- Calories: 110.7
- Total Fat: 4.2 g
- Cholesterol: 18.7 mg
- Sodium: 37.9 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 0.4 g
- Protein: 1.0 g
Member Reviews