Friday, December 3, 2010

Iced Eggnog Cookies

Espresso and Cream: Iced Eggnog Cookies: "Iced Eggnog Cookies
Adapted from BHG's Double Thumbprint Cookies
(Printable Recipe)

*1/4 cup butter, softened
*1/4 cup canola oil
*1/2 cup sugar
*1 tsp. baking powder
*1/2 tsp. salt
*1 large egg
*1 teaspoon almond extract
*2 cups whole wheat pastry flour
*1/2 cup sugar
*1 Tbsp. ground cinnamon
*1 cup powdered sugar
*3 Tbsp. eggnog
*2 Tbsp. milk
*1/2 tsp. almond extract
*Decorator Sugar (optional)"

*Preheat oven to 375°F. Line a cookie sheet with parchment paper; set aside.
*In a large bowl, combine the butter and oil. Beat with an electric mixer on medium-high speed for 30 seconds. Add 1/2 cup sugar, baking powder and salt. Beat until combined, scraping bowl occasionally. Beat in egg and almond extract until combined. Beat in flour until just combined.
*Shape dough into 3/4-inch balls. In a bowl, combine the 1/2 cup sugar and 1 Tbsp. ground cinnamon. Roll each ball in the cinnamon-sugar mixture. Flatten with the palm of your hand or the bottom of a glass.
*Bake in the preheated oven for 7 minutes or until edges are lightly browned. Transfer cookies to a wire rack. Combine the powdered sugar, eggnog, milk and almond extract. Drizzle cookies with powdered sugar mixture. Sprinkle with decorator sugar, if desired.

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