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Dear Cooks,

Hi! Today I have another yummy cookie recipe for you to try. I have been scouring the cookbooks, looking for cookies that sound tempting and tasty and that are not your “run of the mill” cookie. I think these Eggnog butter cookies fit the bill nicely! They sound divine! The holiday flavor and aroma of eggnog without the worry of consuming raw egg. Plus these cookies even call for a tiny bit of bourbon or rum, just like the drink! If you prefer not to use the alcohol, you can substitute 1/4 tsp. Rum flavoring and decrease the flour to 2 1/4 cups and skip the 2 Tbsp. of bourbon or rum.

Enjoy! Elaine


EGGNOG GOOEY BUTTER COOKIES

2 1/2 Cups All-purpose Flour

2       tsp. Baking Powder

3/4    tsp. Nutmeg (plus more for dusting) 

1/2    tsp. Cinnamon

1       (8 oz.) Pkg. Cream Cheese (softened)

1/2    Cup Unsalted Butter (softened)

1 1/2 Cups Sugar

2       Tbsp. Bourbon or Lite Rum

2       tsp. Vanilla Extract

1/4    tsp. Almond Extract

1/2    tsp. Salt

1       Large Egg plus 1 Large Egg Yolk

1 1/2 Cups Confectioners’ Sugar
        (sifted, for rolling and dusting cookies)

In a medium bowl, whisk together flour, baking powder and spices until well blended. Set aside. Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together cream cheese and butter until well blended, creamy and smooth. Beat in sugar, bourbon, vanilla, almond extract and salt; mix until well combined, light and fluffy, scraping the bowl when necessary. Add egg and egg yolk and beat well, about 2 minutes. (do not skimp on this part). On low speed gradually add the flour mixture and mix until fully incorporated, dough will be very sticky. Cover work bowl and refrigerate for several hours or over night.

Meanwhile, arrange oven rack in lower third of the oven and preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper, set aside. Place confectioners’ sugar in a small bowl; set aside.

Measure enough dough to roll into generous 1 inch balls, using a 1 1/3 inch cookie scoop or a tablespoon. Make sure each scoop is equal, this is important for even baking.

Roll balls between hands to form ball then roll in confectioners’ sugar to lightly coat. Place balls on  prepared baking sheets, 2 inches apart. Bake in preheated oven until cookies have spread into round shapes and are puffy and crackly, about 14 minutes, Do not over bake! The cookies will be soft in the centers, if they begin to brown around the edges they have baked too long.

Place baking sheet on a wire rack to cool for 10 minutes. If desired while cooling sprinkle cookies with nutmeg. After 10 minutes remove cookies from sheet and continue cooling them on wire rack. When completely cooled transfer cookies to airtight container. Cookies can be stored either at room temperature or chilled. If chilled, before serving dust cookies lightly with additional confectioners’ sugar and nutmeg.

Makes 2 1/2 dozen cookies.


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