The holiday baking season wouldn't be quite the same without a few flavors. Eggnog and peppermint are two of those flavors and when I started planning out my baking this year I decided to begin there.
Eggnog.... Hmmmm.... Eggnog bread, eggnog cookies, eggnog cupcakes, eggnog brittle... So many possibilities, where do you start?
Eggnog cookies seemed like the perfect way to kick off this month of cookies! These soft and chewy cookies are sweet, rich and packed with flavor. It tastes like you are drinking a glass of eggnog. From the fresh eggnog to warm cinnamon and nutmeg, you won't be able to eat just one!
Enjoy.
In the meantime check out Dash to the Holidays! Cookie Party 2012
I've often wondered if only I could find cookie recipes from all over the world in one place–everything from new takes on old classics, heirloom recipes passed down through generations, to creative twists you could never imagine. Now, right here you can view and share fabulous cookie recipes all in one place!
Hosted by The Simple Kitchen and Dash we are delighted bring you our very first Dash to the Holidays Cookie Party! Everyone is invited! Tell your mom, your best friends, your grandma and your neighbors. Share your recipes with Dash, PARADE and millions of readers online. The more cookies the merrier!!!
Be sure to check out these scrumptious cookies: Click on the image or the link and it will open each one in a new tab.
Butterscotch Pecan Cookies are out of this world delicious. Soft and chewy with the perfect crunch, you are going to love 'em!
Perfectly Chocolate Double Chocolate Chip Cookies - perfectly chocolaty and simply delicious. You are going to love these! 
Best-Ever Chewy Chocolate Chip Cookies with a secret ingredient to make them extra puffy and chewy!
Apple Cinnamon Oatmeal Cookies. Incredibly warm, wonderful, chewy and moist with little bits of apple and walnut throughout.Eggnog Cookies
2 cups granulated sugar
1 cup butter, room temperature
1 cup eggnog
1 tablespoon pure vanilla extract
4 egg yolks
1 teaspoon fresh grated nutmeg (plus more for garnish)
3 cups flour
2 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon kosher salt
Eggnog Drizzle
1 ½ cup powdered sugar
6 tablespoons eggnog
1 teaspoon pure vanilla extract
Preheat oven to 350°F. Prepare 2 baking sheets by lining them with parchment paper. Set aside.
In a medium bowl combine flour, baking powder, cinnamon and nutmeg. Whisk until well mixed. In the bowl of an electric mixer on medium speed, cream sugar and butter until well light and fluffy (approximately 3 minutes). Add eggnog, vanilla, and egg yolks; beat on medium speed until you have a smooth consistency. Add flour mixture and mix on low speed until combined.
Using a 1 tablespoon scoop, drop onto prepared baking sheets about 2 inches apart . Bake for 9-11 minutes until slightly golden brown around the edges. Allow to cool on baking sheet for 2-3 minutes and transfer to a cooling rack to cool completely.
Meanwhile, prepare the eggnog drizzle in a medium bowl. Combine the powdered sugar, eggnog and vanilla. Whisking until well combined and smooth. Drizzle over cookies and then sprinkle with fresh grated nutmeg. Serve and enjoy!
Click here for a printable version of this recipe - The Slow Roasted Italian.com
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