Eggnog Sugar Cookies
Due to today's wine flu, my egg nog fix required me to 86 the booze. These egg nog glazed sugar cookies really hit the spot. Major bonus: they take almost no time and you most likely have everything in your cabinets.
- 2 sticks butter, room temperature
- 1 1/2 cups sugar
- 1 large egg
- 2 1/4 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon vanilla
- 1/3 cup powdered sugar
- 2 tablespoons egg nog
- nutmeg
- Preheat oven to 325 degrees and position the rack in the center of the oven
- In a mixer fitted with the paddle attachement, cream the sugar and butter on medium high speed until light and fluffy, about 4 mins
- Turn the mixer to stir and add the egg and vanilla.
- Once the egg is fully incorperated, combine the flour, baking soda, and flour in a medium mixing bowl and whisk until all the ingredients are evenly distributed. With mixer still on low, slowly add the flour mixture. Mix until all the flour is combined.
- Roll the dough into one ounce balls and arrange at least two inches part on a baking sheet lined with parchment or preferrably a silicon baking mat. Lightly press before cooking.
- Cook for 12-14 mins, rotating halfway through. These cookies are intended to be very blonde, so if edges start to brown remove from oven.
- Allow cookies to cool fully on baking rack
- In a small mixing bowl, vigorously whisk powdered sugar and egg nog until all the lumps are gone. Brush lightly on top of fully cooled cookies and grate nutmeg lightly over top. Allow sugar to harden completely