Eggnog Scented Sugar Cookies
Ingredients
The cookies
-
1½
cups
unsalted butter, softened
-
1¼
cups
granulated sugar
-
1
each
vanilla bean, seeds removed (optional)
-
1½
teaspoons
pure vanilla extract
-
½
teaspoon
almond extract (optional)
-
1
each
egg, at room temperature
-
⅓
cup
high quality eggnog
-
4½
cups
all-purpose flour
-
1
teaspoon
baking soda
-
½
teaspoon
salt
The icing
-
4
cups
powdered sugar
-
2
tablespoons
meringue powder
-
6-8
tablespoons
water
-
1
each
vanilla bean, seeds removed
-
¼
teaspoon
nutmeg
-
assorted
various
food coloring, holiday sprinkles and/or candies (optional)
Instructions
- Cream the butter, sugar, vanilla bean seeds, vanilla extract, and almond extract until light and fluffy.
- Add the egg and eggnog, mixing until combined.
- Gradually add half the flour, baking soda, and salt, then add the remaining flour and mix until a dough forms.
- Flour your work surface and divide the dough in half, flattening each half into a disk.
- Roll out the dough to ¼ inch thickness and cut into desired shapes.
- Transfer cookies to a parchment-lined baking sheet and freeze for about 25 minutes.
- Preheat the oven to 350°F (175°C).
- Bake cookies for 12-15 minutes until lightly golden brown, then cool on a wire rack.
- For the icing, mix powdered sugar and meringue powder, adding water until the icing holds a ribbon-like trail.
- Add vanilla bean seeds and nutmeg, then frost the cooled cookies and decorate as desired.
Nutrition Facts (estimated)
Servings
48 cookies
Calories
120
Total fat
4g
Total carbohydrates
20g
Total protein
1g
Sodium
20mg
Cholesterol
20mg
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