This is one of those simple, we-need-cookies-today-and-don't-have-much-time recipes, which I think is essential for everyone this time of year. I know that my baking time has become almost non-existent this year, so the more simplified a recipe the better.
I am still aiming to get ten different cookies to you before next Thursday, and may do some posting over the weekend in order to achieve that. I'm in my last hectic week of work and really can't wait for the rest and relaxation to begin.
Have a wonderful day, friends.....
Eggnog Cookies, adapted from Chatelaine
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp each of salt, cinnamon and nutmeg
3/4 cup unsalted butter
1 cup granulated sugar
2 egg yolks
1 tsp vanilla
1/2 cup eggnog or chocolate egnog
~ Preheat oven to 325 degrees. Measure flour, baking powder, salt and spices into a bowl. Stir with a fork until well blended.
~ Measure butter and sugar into a large mixing bowl. Beat at medium speed using an electric mixer for about 2 minutes, or by hand until thoroughly combined.
~ Beat in egg yolks and vanilla. While continuing to beat mixture, gradually pour in eggnog. Then, beating mixture on low speed, gradually and continually add flour mixture.
~ Beat just until all flour is moistened. Overbeating at this stage will toughen the cookies.
~ Drop rounded teaspoons of dough onto an ungreased baking sheet, leaving at least 1-1/2 inches between cookies. Decorate the tops with chopped pecans.
~ Bake in centre of preheated oven for 15 minutes or until very lightly golden around edges. Remove to a wire rack to cool completely.