Eggnog Cut-Outs


Icing: Directions:
In a mixing bowl, cream butter and sugar. Beat in eggs. Stir in eggnog. Combine the flour, salt, baking soda and nutmeg; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.

On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 2 in. apart on greased baking sheets.

Bake at 375 for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.

In a mixing bowl, beat confectioners' sugar, nutmeg if desired and enough eggnog to achieve icing consistency. Add food coloring if desired. Spread over cooled cookies; let dry. Yield: about 4 dozen.

Servings: 48 cookies

Submitted By: Betsy
Original Source: Taste of Home

Light, soft dough. It will absorb a lot of flour without getting tough, so don't be shy about flouring your cutting surface. Nice delicate but distinct eggnog flavor.

Submit a comment about this recipe: