I’m not a fan of eggnog but I’m certainly a fan of eggnog cookies now that I’ve discovered this recipe. My grandma clipped it from a Croatian newsletter, though I’m not sure these cookies are traditionally Croatian.
- 1/2 c. butter
- 1/2 c. margarine
- 1 tsp. salt
- 1 tsp. lemon rind
- 1 tsp. nutmeg
- 2 c. sugar
- 4 eggs
- 4 T. half and half
- 5 c. flour
- 1 tsp. baking soda
- 1 T. baking powder
- Mix butter and margarine until creamy and smooth. Add sugar, eggs, milk, salt, rind, nutmeg, baking soda, baking powder and flour. Refrigerate dough at least one hour but longer is better.
- On a floured surface, roll out dough using a rolling-pin to desired thickness. If the dough sticks to the surface or the pin, sprinkle with additional flour. I like my dough thick between — one-fourth and one-half inch. Use cookie cutters to cut various shapes out of the dough. Mix scraps with remaining dough until all dough has been used.
- Place on baking sheets lined with parchment paper and bake for 8 to 10 minutes in a preheated 350 degree oven. When you remove the cookies from the oven, let the cookies sit on the baking sheet for a minute or two before transferring to a wire rack for cooling. Frost when cooled completely.
- For frosting, melt one cup of butter and mix in a stand mixer with approximately three or four cups of powdered sugar, a pinch of nutmeg, a teaspoon of vanilla and a few tablespoons of half and half, if necessary, to thin the frosting.
The original frosting ingredients for this recipe called for equal parts butter and powdered sugar, which does not work in the least as it happens. The above-listed ingredients are an approximation as I continued to dump cupful after cupful of powdered sugar into the melted butter until I achieved a somewhat normal frosting consistency!
I slightly underbaked mine, which is my preference for most baked goods.