Monday, December 29, 2014

Eggnog cookies recipe from Organic Valley

Christmas 2014 might be a thing of the past, but if your home is like most, there is still a little eggnog haunting the refrigerator just hoping to be drunk before it spoils. Even if you don't have a little eggnog left over, you may find yourself compelled to go buy some after reading this delightful recipe from Organic Valley!


*See recipe ingredients below for optional icing 

Directions for Cookies 
1. In large bowl of electric mixer, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, mixing well after each addition. Add eggnog, rum and vanilla.
2. Combine flour, baking powder, nutmeg and salt. Add to butter mixture, beating just until combined. Chill dough 30 minutes for easier handling.
3. Heat oven to 350 degrees F.
4. Roll dough out on a lightly floured surface to 1/4-inch thickness. Using floured cookie cutters or a round biscuit cutter, cut into desired shapes.
5. Place on parchment lined cookie sheets, and bake 10 minutes or until edges are golden brown. Transfer to wire cooling racks; cool completely.
6. When cool, ice cookies with Eggnog Icing (see recipe below) and sprinkle with a dash of nutmeg, if desired.

  • 2-1/2 cups powdered sugar 
  • 4 tablespoons Organic Valley Unsalted Butter, softened 
  • 3 tablespoons Organic Valley Eggnog 
  •  Grated nutmeg (optional) 
1. Combine powdered sugar and butter in a small bowl, blending with a fork.
2. Add eggnog; blend well. If icing is stiff, add additional eggnog 1 teaspoon at a time until a creamy frosting is achieved.
3. Spread on cooled Eggnog Cookies or other seasonal dessert. Sprinkle with nutmeg, if desired.

Recipe Created by Regional Chef Amanda Cook of Pilk and Cookies, New York, NY. © Organic Valley

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