Eggnog Cookies
Organic Valley Eggnog is the star of this festive cookie.
48
Dessert
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1 cup Organic Valley Unsalted Butter, softened
1 1/2 cup granulated sugar
2 Organic Valley Large Eggs
1 cup Organic Valley Eggnog
1 tbsp dark rum (optional)
1 tsp pure vanilla extract
4 cups all-purpose flour
2 1/4 teaspoon baking powder
1/2 tsp ground nutmeg
1/2 tsp salt
2 1/2 cups powdered sugar (for icing)
4 tbsp Organic Valley Unsalted Butter, softened (for icing)
3 tbsp Organic Valley Eggnog (for icing)
sprinkle of nutmeg (for icing)
1
In large bowl, beat together butter and sugar with electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, mixing well after each addition. Add eggnog, rum (optional) and vanilla.
2
Combine flour, baking powder, nutmeg and salt. Add to butter mixture, beating just until combined. Chill dough 30 minutes or longer for easier handling.
3
Heat oven to 350º F.
4
Roll dough out on a lightly floured surface to 1/4-inch thickness. If dough seems sticky, use additional flour and knead into dough. Using floured cookie cutters or a round biscuit cutter, cut into desired shapes.
5
Place on parchment lined cookie sheets, and bake 10 minutes or until edges are golden brown. Transfer to wire cooling racks; cool completely.
6
While your cookies are cooling, mix together the optional icing. Combine powdered sugar and butter in a small bowl, blending with a fork.
7
Add eggnog to the mixture and blend well. If icing is stiff, add additional eggnog 1 teaspoon at a time until a creamy frosting is achieved.
8
Spread on cooled Eggnog Cookies or other seasonal dessert. Sprinkle with nutmeg, if desired.
