In honor of eggnog season, I thought I would share a few eggnog recipes this month. That way if you happen to have some very tasty Twin Brook Creamery eggnog just sitting around waiting to be used (although I'm not sure how anyone can keep it around long enough to use for baking instead of drinking!) you will have a few new recipes to try out!
Eggnog cookies
Ingredients
1 cup butter, softened
2 cups sugar
1 cup Twin Brook Creamery eggnog
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
5-1/2 cups all-purpose flour
1 egg white, lightly beaten
Colored sugar
Directions
In a bowl, cream butter and sugar. Beat in eggnog, baking soda and nutmeg. Gradually add flour and mix well. Cover and chill for 1 hour.
On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut into desired shapes; place on ungreased baking sheets. Repeat with remaining dough. Brush with egg white; sprinkle with colored sugar.
Bake at 350° for 6-8 minutes or until edges are lightly browned. Cool on wire racks.
These are really fun to make with kids and we have also frosted them instead of sprinkled with colored sugar. Enjoy!
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