Friday, December 4, 2009

Eggnog Cookies

Yummy eggnog flavored cookies are soft and chewy. Ingredients can be mixed and prepared ahead of time, frozen and then baked at a later date.


2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup butter, softened
1/2 cup low-fat commercial eggnog
1 teaspoon vanilla
2 egg yolks

Mix the first 4 ingredients and set aside. Cream the sugar and butter until smooth. Add eggnog, vanilla and egg yolks. Beat until smooth. Add flour at low speed until mixed.

Chill the dough for about half an hour. Scoop tablespoon size portions and roll into balls. Place on baking sheet and sprinkle with extra nutmeg if desired.

Bake at 300 degrees for 20 to 25 minutes or until edges are golden brown. Center will still be somewhat soft.

Yield: about 4 dozen

Note: Be sure to use low-fat eggnog for this recipe, otherwise the cookies will flatten out too much when baking. Trust me, I've done it.

If you want to freeze for later baking: Roll the dough into balls and place on waxed paper lined tray or baking sheet. Freeze for a couple of hours and then just wrap the dough balls up in the wax paper and put into a ziploc bag. Freeze.

When you are ready to bake: Place frozen dough balls on a baking sheet. Allow to sit at room temperature for half an hour and then bake as directed. Don't forget to sprinkle extra nutmeg!

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