Oh my egg nog! Gotta love Mrs. Fields and her creative genius on this one. I'm a huge egg nog fan and these just hit the spot this time of year. Luckily there was lots of leftover delicious icing! Any ideas what I can do with egg nog icing? Otherwise I'll probably just eat it straight. Yes, it's that good.
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup SALTED butter, room temp (Mrs. Fields calls for this)
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg (optional)
Preheat oven to 300F.
In a medium bowl combine flour, baking powder, cinnamon and nutmeg; mix well with a wire whisk and set aside.
In a large bowl, cream sugar and butter with an electric mixer. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined.
Drop by rounded teaspoons onto ungreased baking sheets, 1″ apart. Sprinkle lightly with nutmeg or skip this step and sprinkle on the nutmeg after you ice the cookies. Bake for 23-25 minutes or until bottoms turn light brown.
Transfer to cool, flat surface immediately with spatula.
Eggnog Icing
3 C. confectioners’ sugar
1/4 C. softened butter or margarine
1/3 C. commercial eggnog (use as much as you need)
In small mixer bowl, beat confectioners’ sugar and butter or margarine until well blended. Gradually beat in eggnog until icing is smooth. Makes about 1 1/2 cups. (I waited until cookies were cool and used my cupcake star tip #1M because I'm a sucker for a pretty cookie)
1 comment:
If this made way too much frosting why didn't you cut the recipe in half. I had enough fir three batches and there us still extra. Try this 1 1/2 c powdered sugar, 1 tablespoon softened butter, 1/2 teaspoon rum extract flavoring, 1 tablespoon egg nog. The rum is yummy in this, and no alcohol.
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