You might not feel like eating cookies today but if you do happen to have some leftover eggnog you can mix up this cookie dough and freeze it for later.
I hate wasting luscious eggnog that is only available at this time of year so baking is a great way to use it up. These cookies are very subtle in their flavour - a sugar/shortbread cookie with a hint of eggnog and nutmeg. The eggnog icing is a nice topper and adds a touch more sweetness. The recipe yields a massive batch so you could even bake up one batch today (for New Year's Eve maybe?) and keep the other 3 blocks well-wrapped and frozen for Valentine's Day. Just change the shape of the cookie cutter and you have a super treat for another occasion! The only thing I would change about the recipe is to add a teaspoon of vanilla extract (of course!) and about 1/2 tsp of salt. I found they just needed a wee bit more oomph!
Eggnog Cookies
1 cup (2 sticks) butter, softened
2 cups sugar
1 cup eggnog
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
5 1/2 cups unsifted flour
With mixer, beat butter and sugar in large bowl until fluffy. Add eggnog, baking soda and nutmeg, mix well.
Gradually add flour; mix well.
Divide dough into fourths; chill overnight in refrigerator or 2 hours in freezer.
Preheat oven to 375*F. Roll out dough on floured surface 1/4 at a time to 1/4 inch thickness; cut with floured cookie cutters. Re-roll as necessary to use all the dough.
Place 1 inch apart on ungreased baking sheets. Bake 8-10 minutes. Cool.
Store covered at room temperature or freeze.
Ice and decorate as desired
Eggnog icing
Beat 3 cups sifted powdered sugar and 1/4 cup softened butter in medium bowl until well mixed. Gradually beat in 1/3 cup eggnog until smooth
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