Wednesday, December 14, 2011

Eggnog Sugar Cookies with Eggnog Cream Cheese Frosting

You might have already figured out that I have a thing for eggnog.  First with the Eggnog Cheesecake and last week with the Eggnog Truffles - I just can't get enough of it!  So I came up with this recipe and I am in love with it.  This one also doesn't use any actual eggnog which means you can enjoy it year-round.

Eggnog Sugar Cookies

1-1/4 cup Granulated Sugar
1 cup Shortening (no substitutes)
2 Eggs
1/4 cup Pancake Syrup
2 teaspoons Pure Vanilla Extract
1 teaspoon Rum Extract
3 cups All-Purpose Flour
3/4 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 teaspoon Nutmeg

Place sugar and shortening in large bowl. Beat a medium speed with electric mixer until well blended. Add eggs, syrup, vanilla, and rum extract; beat until well blended and fluffy.

In medium bowl combine flour, baking powder, baking soda, salt, and nutmeg. Add gradually to shortening mixture, beating at low speed until well blended.

FOR SLICE AND BAKE COOKIES: Divide dough into two halves and place each half on a sheet of waxed paper or freezer paper. Form each into a log shape approximately 2-inches wide and 12-inches long. Wrap remaining paper around each and freeze for 30 minutes or until firm. Cut into 1/4-inch slices.

FOR ROLLED COOKIES: Divide dough into four equal pieces; shape each piece into a disk. Wrap with plastic wrap. Refrigerate for four hours or until firm and easy to work with. On floured surface, roll to 1/4-inch thickness. Cut to desired shape. Do not roll scraps more than twice.

Bake one cookie sheet at a time at 375F for 5-7 minutes or until just the edges of cookies are lightly browned. DO NOT OVERBAKE. Cool 2 minutes on cookie sheet. Remove cookies to foil to cool completely.

Makes 4 Dozen.

Eggnog Cream Cheese Frosting

8oz Cream Cheese, softened
1/4 cup Butter, softened
1/2 teaspoon Rum Extract
1/4 teaspoon Nutmeg
1 cup Powdered Sugar

In a medium bowl, cream together cream cheese and butter.  Mix in the rum and nutmeg.  Gradually stir in the powdered sugar.  Refrigerate for at least two hours.*  Store in the refrigerator after use.

* You can eat the icing right away but it will have more of a cream cheese flavor.  After being refrigerated for a couple of hours the eggnog flavor is more distinct.

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Danee said...

check out of my favorite blogs (I promise I am just a reader and NOT the blogger) Jelly Shot Test Kitchen. She made Egg Nog Jelly Shot- Not sure if It wounds terrific or disbusting…but goes with your Egg Nog theme. I too am an Egg Nog fan(atic) and actually made one Martha's handmade recipes a few years ago. She loves the booze and it was STRONG. I made it for Bunco and actually got one of my neighbors, whom I have never seen even drink, tipsy. It was quite hilarious- she just got so slappy silly.

Heres to Christmas (glasses clinking) and Egg Nog!

Kelley @ said...

Hi! Im visiting from a lnik party (forgot which one..oops) I saw your recipe and bought all the ingredients. Im going to try to make them tomorrow.. they look so delicious!! Thank you for the recipe :)

Im also have a cookie exchange link party on Saturday.. I would LOVE for you to share these! :)

Trisha Baker said...

they look Delicious!! My husband loves egg nog! I might have to try these! Thank you!

Laura Lichterman said...

Why can't I use butter instead of shortening?

Megan @ said...

Using butter will change the flavor of the cookie. Your taste preferences may be different but I don't like my eggnog to be too buttery. :) Butter also makes cookies spread and cook up crispier. These cookies already flatten out from the syrup. If you choose to use butter you might need to lessen the amount of syrup to compensate for the water in the butter. Just remember that doing so will alter the flavor even more. Butter also cooks faster than shortening so you may need to lessen the cooking time as well as keep your dough and cookie sheets chilled until you are ready to put them in the oven.