My cousin Elena introduced me to Eggnog last year and I couldn't be happier, right now, that she did!
I had actually forgotten all about eggnog until a couple of weeks ago when I decided to buy a quart and try it again.
I also decided to try baking with it and using it to make some candy.
Boy oh boy am I glad I picked up that quart a couple of weeks ago and if you have even the smallest fondness for it you'll be thanking me (and Elena) by the end of this recipe!
Here's what you need:
1/2 cup butter, at room temperature
1/2 cup butter flavored Crisco
1-1/2 cups sugar
2 large eggs, at room temperature
1/2 cup eggnog, not low fat
1/2 tsp. rum extract
3-1/2 cups flour, unbleached
1 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. salt
4 oz. butter, at room temperature
2 cups powdered sugar
1/4 tsp. rum extract
3 - 3-1/2 Tbs. eggnog, not low fat
pinch of nutmeg
Heat oven to 375 degrees and line a baking sheet with parchment paper.
In the bowl of a stand mixer cream the butter, Crisco, and sugar until fluffy, about 2 minutes.
Add the eggs and mix well.
Add the eggnog and rum extract and mix well.
Add the dry ingredients and mix until combined.
Dough will be a little sticky so I used a med scoop and dipped it in flour in between each scoop.
Place 1 -2 inches apart and press lightly on top to flatten a lit bit.
While cookies are cooling make the frosting by beating the butter and powdered sugar until crumbly.
Add the eggnog and rum extract and mix until smooth. You can add more powdered sugar or eggnog until you achieve the right consistency. I like my frosting thick.
Using an offset spatula or knife spread a nice amount of frosting on each cookie and sprinkle with a pinch of nutmeg.
Oh my! These we're AAAAAAmazing cookies!
Serves 3 dozen
Here's the handy printable - Frosted Eggnog Cookies