Last year I particpated in what has become an annual event at work. This was my very favorite recipe from the batch, though there were lots of good ones. Veronica brought this, and man, they were even better than I anticipated. It was just a great blend of kind of spicey, fun, holiday flavors.
Eggnog Cookie Recipe
Cookie Ingredients: 1/2 c. unsalted butter (softened), 1 t. vanilla, 1/4 t. rum extact, 2 1/2 c. flour, 1/2 t. salt, 1 c. sugar, 1 egg, dash of ground nutmeg, 1/2 t. baking soda, 1/2-1 c. eggnog (depending on dough)
Cookie Instructions: In a mixing bowl, cream butter and sugar unti light and fluffy. Beat in egg, vanilla and rum extract. Combine flour, baking soda, nutmeg and salt. Add to the creamed mixture alternately with eggnog and mix well. Start by adding 1/2 c. eggnog and if you feel that the dough is too thick you can up to 1 cup more. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheet. Flatten down the cookie dough just a bit and bake at 375 degrees for 10-12 minutes or until edges are lightly browned. Watch them closely they may not take the full 10 minutes. The cookies are done when they are golden brown around the edges but still light in color on top. Test the cookies with a toothpick to make sure they are done. Cool on the baking sheet for 5 minutes then remove to cooling rack and cool completely and frost.
Icing Ingredients: 2-3 T unsalted butter (softened), 3 1/2 c. powdered sugar, 1/4 c. eggnog, 1/2 t. vanilla extract, cinnamon sugar.
Icing Instructions: Combine butter, powdered sugar, eggnog and vanilla in a mixing bowl. Beat until smooth. If the frosting is too runny, add more powdered sugar. If it is really thick add a bit more eggnog. It should be spreadable. Frost the cookies and sprinkle with cinnamon sugar on top.