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Scratch Cookies:
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1. Preheat oven to 300 degrees and line pans with parchment paper.
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2. Combine flour, baking powder, cinnamon and nutmeg.
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3. Cream sugar and butter until light
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4. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth.
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5. Add flour mixture and beat at low speed until just combined.
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6. Do not over mix
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7. Spoon onto un-greased cookie sheets or parchment paper and make the dough balls rather small, they will spread generously in the oven.
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8. Sprinkle lightly with nutmeg.
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9. Bake 15 to 18 minutes or until the edges barely start to brown.
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Cake Mix Cookies:
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1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
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2. Combine cake mix, nutmeg, butter, eggs and eggnog until smooth.
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3. Scoop dough balls slightly smaller than golf balls onto your cookie sheets (2 inches apart) and gently press down with fingers to that your cookies don’t bake up too tall.
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4. Bake for 9-12 minutes and let cool.
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Glaze:
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1. Combine eggnog, nutmeg and 1 C. powdered sugar with a fork or whisk. Depending on how runny or thick you want your glaze, add in more powdered sugar or eggnog.
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2. Glaze cooled cookies, go heavy on the glaze because that’s where you taste a lot of the eggnoggy-goodness!