Eggnog Delights
3/4 cup butter, slightly softened
1/2 cup sugar
2 eggs
1 teaspoon Vanilla Extract
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon Ground Nutmeg
1 cup finely chopped nuts
Eggnog Frosting (recipe follows)
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Preheat oven to 375F. Beat butter in large bowl with electric mixer on medium speed 30 seconds or until smooth. Add sugar, eggs and vanilla extract; beat until well blended. Gradually beat in flour and nutmeg, scraping sides of bowl occasionally. Stir in nuts. If needed, refrigerate 30 minutes or until dough is easy to handle.
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Shape dough into 1-inch balls. Place about 1 inch apart on baking sheets. (Refrigerate remainder of dough while baking each batch of cookies.)
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Bake 10 minutes or until edges are lightly browned. Remove from baking sheets. Cool completely on wire racks. Prepare Eggnog Frosting. Frost center of each cookie with about 1 teaspoon frosting. Sprinkle with additional nutmeg, if desired.
Eggnog Frosting:
Beat 1/4 cup (1/2 stick) butter in small bowl until softened. Gradually add 1 cup sifted confectioners’ sugar; beat until fluffy. Beat in 2 teaspoons milk and 1/4 teaspoon Rum Extract until well blended.