Eggnog Cookies

Now you can enjoy your favorite holiday beverage in a lightly spiced cookie. Using freshly grated nutmeg heightens the flavour of the warm spices, plus makes a delicate dusting for garnish. You do not need to peel, cut or toast whole nutmeg seeds before preparing them. Grate the nutmeg on a microplane or the smallest holes of a standard cheese grater. This way you can grate only as much spice as you need. Freshly grated nutmeg will have a stronger flavour than a jarred spice, so use just a little less than 1 teaspoon of the freshly grated spice.

Eggnog Cookies

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Ingredients

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¾ cup butter, softened

½ cup granulated sugar

½ cup brown sugar

2 large egg yolks

½ cup eggnog

1 teaspoon vanilla

2 ¼ cups flour

2 teaspoons baking powder

¾ teaspoon freshly grated nutmeg, or 1 tsp. ground

1 teaspoon cinnamon

½ teaspoon salt

Eggnog Frosting

½ cup butter, softened

3 cups icing sugar

4 tablespoons eggnog

½ teaspoon nutmeg

¼ teaspoon cinnamon

Freshly grated nutmeg, for garnish

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Instructions

Preheat oven to 350 degrees F.

Line 2 baking sheets with parchment paper.

In a large bowl, cream butter, brown and white sugar until fluffy.

Add egg yolks, eggnog and vanilla, continue beating until creamy.

Add flour, baking powder, nutmeg, cinnamon and salt. Beat on medium until well combined.

Roll into one inch balls and place two inches apart on cookie sheet. Using a small cookie scoop ensures evenly sized cookies.

Bake at 350 degrees F for 10 to 12 minutes.

Eggnog Frosting

Cream butter until fluffy. Add powdered sugar and beat until combined. Add eggnog, nutmeg and cinnamon. Beat for 3 minutes until smooth. Frost cooled cookies and sprinkle nutmeg over the frosting in desired.