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Double Whammy Eggnog Cookies

These cookies are an amazing way to use extra eggnog. They've become a new family classic. — Teresa Morris, Laurel, Delaware
  • Total Time
    Prep: 30 min. + chilling Bake: 15 min./batch + cooling
  • Makes
    4 dozen

Ingredients

  • 1-1/3 cups butter, softened
  • 1 cup packed brown sugar
  • 4 large egg yolks, room temperature
  • 2 tablespoons eggnog
  • 1/2 teaspoon rum extract
  • 3 cups all-purpose flour
  • EGGNOG FROSTING:
  • 4-1/2 cups confectioners' sugar
  • 3/4 cup butter, softened
  • 1-1/2 teaspoons rum extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 2 to 3 tablespoons eggnog
  • Additional ground nutmeg

Directions

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks, eggnog and extract. Gradually beat in flour. Refrigerate, covered, for at least 2 hours.
  • Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 325° until bottoms are brown, 13-16 minutes. Remove to wire racks to cool completely.
  • In a large bowl, beat the first five frosting ingredients until blended; beat in enough eggnog to reach desired consistency. Spread over cookies; sprinkle with additional nutmeg. Let stand until set. Store in airtight containers.
Editor's Note
This recipe was tested with commercially prepared eggnog.
Nutrition Facts
1 cookie: 167 calories, 9g fat (5g saturated fat), 37mg cholesterol, 66mg sodium, 22g carbohydrate (16g sugars, 0 fiber), 1g protein.
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