Eggnog Cookie Recipe

I love the flavors of eggnog but can’t drink it. So I’m always looking for a recipe I can use it in.  This cookie has the perfect amount of eggnog flavor and with the addition of the butterscotch candy center.   TIP:  I made eggnog french toast with the left over eggnog they were divine.   

Ingredients

2 cups all-purpose flour

1 cup sugar

3/4 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

2/3 cup butter

1 slightly beaten egg

1/4 cup eggnog

1/2 cup finely crushed butterscotch candies (about 25)

1 recipe Eggnog Icing (recipe below) 

Directions 

Stir together flour, sugar, baking powder, salt, and nutmeg.  Using a pastry blender, cut in butter until pieces are pea-size.  Make a well in center of flour mixture. 

In a small bow, combine egg and eggnog; add all at once to flour mixture.  Stir until moistened.  Cover and refrigerate about 2 hours or until easy to handle. 

Line a cookie sheet with foil; set aside.  On a well-floured surface, roll dough to 1/4 inch thickness.  Cut with 2-1/2 to 3-inch cookie cuter.  On the prepared cookie sheet, arrange cutouts 1 inch apart.  Cut small shapes out of cookie centers.  Fill each enter with candy. 

Bake in a 375 degree oven for 10 – 12 minutes or until edges are firm and light brown.  Cook on cookie sheet for  5 minutes.  Carefully transfer cookies, still on the foil, to a wire rack; cool. 

Carefully peel foil from bottom of cookies.  Spread tops with eggnog icing.  Makes 24 to 36 cookies

Eggnog Icing Recipe 

Ingredients

3 cups powdered sugar

eggnog ( enough to make the icing a drizzle consistency) (or use Pennsylvania Dutch Eggnog from the liquor store!!)

Directions 

Place powdered sugar in a bowl and add enough eggnog to make it a drizzle consistency.  At first add 3 tablespoons then only add 1 tablespoon at a time.  

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