Eggnog Shortbread Cookies
Equipment
- 1 large mixing bowl
- 1 Electric mixer
- 1 Rolling Pin
- 1 Baking sheet
- 1 Parchment paper
- 1 Cooling rack
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup eggnog
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
- Add the eggnog and vanilla extract to the mixture, and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, salt, ground nutmeg, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.
- Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness.
- Use cookie cutters to cut out desired shapes and place them on the prepared baking sheet.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Transfer the cookies to a cooling rack and allow them to cool completely before serving.
Notes
For the best results, ensure your butter is at room temperature for easier mixing. If the dough becomes too soft while working with it, return it to the refrigerator for a few minutes to firm up. These cookies can be decorated with a simple icing drizzle or a sprinkle of powdered sugar for added sweetness and presentation.
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