Say hello to Eggnog Butter Cookies – Day One Cookie Week 2018. For the past two years I’ve shared new and old favorite holiday treats and this year is know different. Lord knows I bake throughout the year but the Christmas season just screams bring on the sweets. Don’t you just love the smell of cinnamon, nutmeg, and all those warm spices that fill your home while baking? Reminds of the days in the kitchen with my Mom.
Eggnog Butter Cookies – Day One Cookie Week 2018
So now is the time to start your baking if you haven’t already. Enjoy these Eggnog Butter Cookies with a cup of coffee or tea. These cookies are buttery, not too sweet but what I call just sweet enough. I brought my Eggnog Cookies last week to share at work and they were gone in no time. My workplace is use to me bringing them sweet nibbles and I’m always happy to oblige. This is their favorite time of year since I’ve baked for them the past 12 years. I think it is now a tradition and nothing brings me greater joy.
Eggnog Butter Cookies – Day One Cookie Week 2018
The one thing that gives these cookies their familiar taste is rum extract. Bourbon or Rum can be used but I refrained from using alcohol when I’m sharing at work. Good idea to make a separate batch if you’ll have children around the cookie platters. Kids will love these little gems because of the powdered sugar, a kid favorite.
This is a perfect cookie for cookie swaps, work potlucks, and parties. But don’t forget about your own cookie jar. My husband loves to remind me to save some for us. So get your mixer and ingredients ready to enjoy Eggnog Butter Cookies. Sure to become a new holiday favorite. Come back tomorrow for Day Two of my Cookie Week 2018. Happy Baking!
Eggnog Butter Cookies – Day One Cookie Week 2018
Eggnog Butter Cookies
2 1/4 cups unbleached all-purpose flour
2 t. baking powder
3/4 t. ground nutmeg, plus more for dusting
1/2 t. ground cinnamon
1 – 8 oz. package cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups granulated sugar
1/4 t. rum extract
2 t. pure vanilla extract
1/4 t. pure almond extract
1/2 t. kosher salt
1 large egg plus 1 large egg yolk
Confectioners’ sugar, for dusting cookies
Whisk together flour, baking powder, 3/4 t. nutmeg, and cinnamon in a medium bowl and set aside.
In a stand mixer, beat cream cheese and butter until smooth and creamy.
Beat in sugar, rum, vanilla, and almond extracts, and salt until well combined and fluffy, scraping down sides of bowl as needed. Add in egg and egg yolk, beating well until light and creamy, about 2 to 3 minutes at medium speed.
Gradually spoon in flour mixture, mixing until just incorporated. Dough will be soft and sticky. Cover dough with plastic wrap or scoop into a large bowl with lid and refrigerate at least 4 hours to overnight.
Heat oven to 325 degrees. Scoop or roll dough into 1-inch balls and place on parchment-lined cookie sheets at least 2-inches apart.
Bake on rack in lower third of oven for 14 to 15 minutes. Do not over bake. Let cookies cool on sheets for 10 minutes.
Use confectioners’ sugar to dust cookies, adding a sprinkle of nutmeg on top and placing on wire racks to cool completely. Store cookies in airtight containers for up to one week in refrigerator.
Makes 2 1/2 to 3 dozen cookies.
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