Can I just admit something pretty embarrassing (for bloggers anyway) here?
I made these a year ago. And then I procrastinated (It’s a curse!). And then, well, the window closed for holiday baking.
And that was that.
However, in the intervening year (!), I have completely forgotten why I wanted to make these and what I was going to say about them. I mean, cookies = good. Eggnog = good. Eggnog cookies = good x 2.
And, really, do they need any other explanation?
I think not.
Thanks to Dinner with Julie for the recipe, of course.
Eggnog Sugar Cookies
- 3/4 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/4 teaspoon rum extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- pinch salt
In large bowl, beat butter with sugar until light and fluffy. Beat in egg, vanilla and rum extract. Combine flour, baking powder, nutmeg, cinnamon and salt ; with wooden spoon, stir into butter mixture in 3 additions. Divide in half; flatten each slightly. Wrap in plastic wrap and refrigerate for at least 1 hour or until chilled. (Make ahead: Refrigerate for up to 1 day.)
On lightly floured surface, roll out each half of dough to 1/4-inch (5 mm) thickness. Use a cookie cutter to cut out shapes.
Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, for about 10 minutes or until golden on bottom and edges. Let cool for 1 minute on pans. Transfer to racks; let cool completely. Decorate with icing or sprinkle with icing sugar.