Watch out Santa--you're gonna love these cookies! Call me crazy, but I am a huge fan of eggnog. Since I only buy this drink during the holidays (yes, here in Utah it's on sale for only $1.49 a quart--fab!), I thought this is the week to share a couple eggnog favorite recipes with you.
This morning my big kids were out of school and wanted to do some holiday baking. They made an incredible Egg Nog Breakfast Casserole that I'll blog about tomorrow (oh yum!). And then, they topped the morning off with these Eggnog Buttercream Thumbprint Cookies. By noon we were all rolling around sick with all the sugar, BUT it was so worth it! These two, new eggnog recipes are fabulous friends! I can't wait for you to try them. These cookies will melt in your mouth with holiday blissful goodness. Hope you enjoy! Merry Christmas
Eggnog Buttercream Thumbprint Cookies
1 1/2 cup butter
1 cup white sugar
1/2 cup brown sugar
3 tsp. vanilla extract
1 tsp. nutmeg
2 Tbs. eggnog
4 cup flour
1/2 tsp. salt
1 cup butter
4-5 cups powdered sugar
4 Tbs. eggnog
Nutmeg, sprinkle on top of cookies
In a mixing bowl, with an electric mixer, beat together the butter and sugars until the mixture is fluffy and light. Once it is all combined, add the remaining ingredients and beat until combined. Preheat oven to 350 degrees. Spray a cookie sheet with nonstick cooking spray (or use a parchment lined paper). Using a cookie scoop, place a round ball of dough on the cookie sheet. With your thumb, press into the center of the cookie. Continue to do this until the cookie sheet is full.
Place the cookie sheet into the oven and bake the cookies for 7-8 minutes, or until they are cooked through (don't over cook). While the cookies are cooking, make the frosting.
For the frosting, add the butter into a mixing bowl and beat with an electric mixer until the butter is soft. Add the powdered sugar, egg nog and dash of salt and continue to whisk until the frosting is light and fluffy. Put the frosting in a piping bag (or in a Ziploc bag with the corner cut off) and set aside until the cookies have all been cooked and cooled.
Frost each cooled cookie with the frosting (in the thumbprint whole) and sprinkle the tops with a dash of nutmeg.