Holy hand-warmers, Rudolph! It’s frickin’ freezin’ in here!
Happy Frozen Monday morning, everyone! I hope the weekend treated you to some delights and quiet moments. (Unless you’re like Paul and I, who had the joy of listening to the 21 year old girl that just moved in above him have a PARTY on a SUNDAY night till ONE FREAKIN’ THIRTY IN THE MORNING.)
Whatever, nothing a strong cup of VIA can’t handle, right?!
I was blasting through my morning dose of junk mail, when my old reliable BHG email came through (don’t act like you don’t know – Better Homes and Gardens), with a GREAT cookie recipe, I thought I’d share.
Now remember, I don’t like to post many recipes, it goes against the true nature of this blog, which is to eliminate the hassle and time comsumption that accompanies recipes. However, this is the BOMB cookie, and I’m sure you’re going somewhere soon where you’ll need to bring something. So, just make these, and send me mine in the mail. Thanks!
(and thank you Better Homes and Gardens for another mouth watering cookie recipe, that’s surprisingly new to me!)
Eggnog-Frosted Nutmeg Sugar Cookies
1/2 of a vanilla bean, split in half lengthwise, or 2 teaspoons vanilla
1-1/4 cups butter, softened (just use the butter here, don’t bother subbing it out for yogurt, unless you’re keeping these for yourself, in which case, God help you)
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoom freshly grated nutmeg or 1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 tablespoon dairy or canned eggnog
3-1/4 cups all-purpose flour
Eggnog Icing (recipe below)
Coarse sugar (optional, and you can use the regular sugar you already have)
1. Using the tip of a sharp knife, scrape pulp from vanilla bean; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, nutmeg, and salt. Beat until combined, scraping bowl occasionally. Beat in egg, eggnog, and vanilla pulp or vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill 1 hour or until dough is easy to handle.
2. Preheat oven to 375 degrees F. On a lightly floured surface, roll out one of the dough portions to 1/4 inch thick. Using a fluted round 3-inch cookie cutter, cut out dough. Place dough rounds 1 inch apart on an ungreased cookie sheet. Bake in the preheated oven for 8 to 10 minutes or until edges are firm and bottoms are just lightly browned. Transfer cookies to a wire rack; let cool. Repeat with other dough portion. Spread cookies with Eggnog Icing. If desired, sprinkle with coarse sugar. Let icing dry. Makes about 24 cookies.
Eggnog Icing: In a medium bowl, stir together 3 cups powdered sugar and 1/2 teaspoon vanilla. Stir in enough dairy or canned eggnog or milk (3 to 4 tablespoons) to make an icing of spreading consistency.
To store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.