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Eggnog Cookies

Preparation 2 hours, 40 minutes 2019-01-19T02:40:00+00:00 Cook Time 15 minutes 2019-01-19T00:15:00+00:00 Serves Makes 2 Dozen Cookies     adjust servings


For the Cookies

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup unsalted butter
  • 1 cup granulated sugar
  • 1 large egg
  • 1/4 cup eggnog
  • 1/2 cup finely crushed butterscotch candies {about 25}

For the Glaze

  • 1 (12 ounce) bag bright white candy melts
  • 1/2 teaspoon ground nutmeg


For the Cookies:

In a medium bowl whisk together the flour, baking powder, salt, and nutmeg and set aside.  Beat together the butter and sugar until light and creamy.  Add flour mixture and mix until combined.  In a small bowl, combine egg and eggnog; add all at once to flour mixture.  Stir until moistened.  Cover and refrigerate about 2 hours or until easy to handle.  Line a 3 cookie sheets with parchment paper; set aside.  On a well-floured surface, roll dough to 1/4 inch thickness.  Cut with 4-inch cookie cuter.  Place on the prepared cookie sheet, arrange 1 inch apart.  Cut small shapes (1 1/4-inch) out of cookie centers.  Fill each center with candy. {I used a blender to crush my candy}  Bake in a 375° oven for 15 minutes or until edges are firm and light brown.  Cool on cookie sheet for 5 minutes.  Carefully transfer cookies to a wire rack; cool.

For the Glaze:

Pour candy melts into a medium microwave safe bowl.  Heat on 70% 1 minute, stir and continue heating in 30 second increments (at 70%) stirring between until candy is smooth.  Stir in nutmeg.  Pour melted candy into a piping bag or zip top bag and snip the corner ( I used a squeeze bottle).  Drizzle back and forth in one directions.  Turn the cooling rack and drizzle in another direction.  Store in an airtight container on the counter.