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Another cookie exchange has come and gone and it was so much fun! I hope everyone loved it as much as I did. I tried to think about a twist on a holiday standard that I could make and spices and eggnog came to mind and couldn’t leave it, even after people were like, are you sure about that? I don’t think I’ve ever been more sure about them in my life. They are delicious!

Spiced Eggnog Sugar Cookies

Ingredients:

Sugar Cookies:

  • 3 cups of all-purpose flour
  • 1 cup of salted butter
  • 1 large egg
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoons spiced rum
  • 2/3 teaspoon nutmeg
  • 1/4 teaspoon cinnamon

Eggnog Icing:

  • 3 cups icing sugar
  • 2 tablespoons corn syrup
  • 4 tablespoons eggnog (might need more or less)
  • 1 teaspoon vanilla
  • 1 tablespoon spiced rum
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves

Directions:

Cookies:

  1. Cream together butter and sugar together till light and fluffy.
  2. Add the egg, vanilla and the rum to the butter and sugar mixture and thoroughly incorporate.
  3. Sift together the flour, nutmeg, and cinnamon and slowly mix in a cup at a time.
  4. Form dough into three even bricks and roll out between two pieces of wax paper. Refrigerate rolled dough for 15 to 20 minutes.
  5. Preheat oven to 350 degrees.
  6. Cut out your cookie shapes and place on an ungreased cookie sheet.
  7. Bake for 14 minutes or until the edges of cookies begin to turn golden.
  8. Repeat steps 4 and 6 with dough scraps.
  9. When cookies are fully cooled they’re ready for decorating!

Icing:

  1. Mix all dry ingredients together.
  2. Mix in vanilla, rum and corn syrup.
  3. Slowly add eggnog a spoonful at a time till desired consistency is reached.

Notes:

  • When you refrigerate the dough and use the cookie cutters on it it makes it considerably easier to pick up and move the cut dough without it ripping or warping.
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Vanilla Amaretto Sugar Cookies


When I was growing up I wasn’t a big fan of sugar cookies. I liked the whole aspect of making them once a year before Christmas, putting too many sprinkles and way too much icing on them, but that was it. I always found that they were just lacking a little bit. Without icing on them I found that the sometimes the taste reminded me of egg. So weird, but it was all I could think of. In the fall I started playing around with Sugar Cookie recipes because I bought a set of Halloween Cookie cutters. I’m really glad that I did.

Where some have multiple eggs this recipe only has one. Additional moisture (and flavour!) is provided through a full tablespoon of Vanilla and of Amaretto. The combination of the two mixed in with a rather simple dough is perfection. With just subtle hints of the latter it definitely makes a delicious cookie that stands out.

Also, I don’t understand buying sugar cookie mix. Sugar cookies are flour and sugar and butter and egg. That’s all. You still have to mix ingredients and roll and cut when you buy mix and it just doesn’t taste the same. I guess I fail to see where the convenience is.

I’ve talked for long enough.

Ingredients:

  • 3 cups of all-purpose flour
  • 1 cup of salted butter
  • 1 large egg
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon amaretto

Directions:

  1. Cream together butter and sugar together till light and fluffy.
  2. Add the egg, vanilla and the amaretto to the butter and sugar mixture and thoroughly incorporate.
  3. Slowly add in flour a cup at a time.
  4. Preheat oven to 350 degrees.
  5. Form dough into three even bricks and roll out between two pieces of wax paper. Refrigerate rolled dough for 15 to 20 minutes.
  6. Cut out your cookie shapes and place on an ungreased cookie sheet.
  7. Bake for 14 minutes or until the edges of cookies begin to turn golden.
  8. Repeat steps 5 and 6 with dough scraps.
  9. When cookies are fully cooled they’re ready for decorating!

Notes:

  • When you refrigerate the dough and use the cookie cutters on it it makes it considerably easier to pick up and move the cut dough without it ripping or warping.
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The Snickerdoodles

Snickerdoodles are a staple in the cookie world. I appear, however, to have been the only person to have grown up without them in my life. After listening to my friends rave about them for a couple months I decided that I need to see what all of the hoopla was about, and ventured out to find how delicious these are.
Long story short, these are perfect cookies. Nice sweet little sugar cookies with a light cinnamon and sugar coating. They’re fantastic with tea, or coffee, or lunches, or to sneak a handful of them with a glass of warm milk while you watch a movie. It’s easy to see why these are so popular.

Ingredients:

  • 2 3/4 cup of flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup butter, at room temperature
  • 1 1/2 cups granulated white sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract

  • 1/2 cup white sugar
  • 3 tablespoons cinnamon

Directions:

  1. Whisk together flour, sugar, salt and baking powder.
  2. Cream together sugar and butter till light and fluffy, scrape down.
  3. Add vanilla and eggs to butter mixture and beat till fluffy.
  4. Slowly add the whisked dry ingredients to mixer till thoroughly incorporated.
  5. Mix sugar and cinnamon together in a bowl and set aside.
  6. Shape dough into one inch balls and roll them in the cinnamon sugar mixture.
  7. Set on an ungreased cookie sheet two inches apart and gently press down with the bottom of a glass.
  8. Bake in a 400 degree oven for 8 - 10 minutes, or till outside of the cookies are a golden brown and the center is still soft.
  9. Let cool on a wire rack.

Notes:

  • Cookies will keep in a sealed container from up to two weeks.
  • This makes around 4-5 dozen cookies.