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Eggnog is great, but it's so rich, it can be tough to get past a shot glass full. Try incorporating it into other items.

Eggnog Cookies

2 1/4 c flour 1 t baking powder 1 t cinnamon 1 1/2 t nutmeg 1/4 t salt 1 1/4 c sugar 3/4 c butter 2 eggs 1/2 c eggnog 2 t vanilla additional nutmeg for garnish eggnog and powdered sugar for icing


Preheat oven to 300 and line baking sheets with parchment paper. In a small bowl, stir together the flour, baking powder, cinnamon, nutmeg, and salt; set aside. In a larger bowl, cream together the butter and sugar, then stir in the eggs, one at a time, followed by the vanilla and eggnog. Once the wet ingredients are thoroughly combined, stir in the dry ingredients, a little at a time, until smooth. Drop by rounded teaspoonful onto prepared tray and sprinkle tops with additional nutmeg. Bake until edges start to brown, 15-20". Let cool on trays for a few minutes before removing to racks to cool completely. Once they have cooled, if you decide you want to ice them, just stir a little eggnog into some powdered sugar until the sugar has been absorbed you have reached a spreadable consistency. Spoon a little into the center of the cookie and use the back of the spoon to spread the icing out toward the edges. Sprinkle with additional nutmeg if desired.


Servings: No serving information available

Nutritional information per serving

No nutrition information available

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