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Feeding Hungry Bigs and Littles

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Egg Nogg Cookies


Egg nog is the flavor of Christmas.

Of course it could (and should) sell all year long but I’m Ok with it as a seasonal product because it’s one of the only things left that still gives me that Christmas feeling of my youth. Kind of sad. But My sons almost old enough for Santa stuff so that might bring me back for a couple years. I guess. Or seeing the money spent for Santa might make me hate him again.

These cookies actually tasted like egg nog. The all shortening dough was buttered up with the all butter glaze and that worked perfectly. Texture of these cookies are the best. Crisp outside and soft/kinda crumbley inside. My go to cookie recipe that can be changed a million ways.  The smell of the cookie dough is amazing. Alright Cookie season rolls on.



¾ stick soften butter
¾ cup of confectioners sugar (sifted)
1-tablespoon egg nog
1/8 teaspoon freshly grated nutmeg
1 teaspoon rum extract
Sprinkles of your choice (gives great mouthfeel)

Cookie dough:

½ cup sugar (I used toasted sugar)
½ cup shortening (Chilled 15-20 minutes)
1 tablespoon + 1 teaspoon rum extract
1 1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 large eggs (cold)
1 ½  cups AP flour
2 TS baking powder


Makes about 18-21 cookies.

For the glaze:

Make glaze first and set aside.

1.)  Mash together soften butter, nutmeg and sifted powdered sugar with fork until combined.  Add egg nog and rum.  Mix until smooth.
2.)  Wait about 5 minutes after taking cookies out of oven. Top all cookies with glaze. Go back to first cookie and spread down the sides of each cookie.  Top with sprinkles immediately so they’ll stick to glaze.

For the dough:

** chill crisco for 15-20 minutes to prevent an oily cookie dough.**
1.)  Preheat oven at 400°.  Sift together flour, baking powder. Give it a good whisk. set aside
2.)  Cream the sugar, shortening, rum, nutmeg and salt together on medium-high until light and fluffy (7-10 minutes).  Beat in eggs one at a time (Minute each), scraping the bowl down after each addition.  Stir in flour mix, gently on low, until just combined with streaks of flour. Finish gently with spatula.
3.)  Chill dough for at least 30 minutes. Dough should be somewhat cold. (or overnight).
4.)  Portion out dough with cookie scoop.  About a tablespoon.
5.)  Bake 14-16 minutes until cookies start to crack and are lightly brown around edges.

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