ORGANIC VALLEY EGGNOG COOKIES
- Active Time : 45 Minutes
- Total Time : 55 Minutes
- Serves : 48
- 1 cup Organic Valley unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large Organic Valley eggs
- 1 cup Organic Valley eggnog
- 2 tablespoon dark rum
- 1 teaspoon pure vanilla extract
- 4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- Eggnog icing
- dash nutmeg
In large bowl of electric mixer, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, mixing well after each addition. Add eggnog, rum and vanilla.
Combine flour, baking powder, nutmeg and salt. Add to butter mixture, beating just until combined. Chill dough 30 minutes for easier handling.
Heat oven to 350 degrees. Roll out dough on a lightly floured surface to 1/4-inch thickness. Using floured cookie cutters or a round biscuit cutter, cut into desired shapes. Place on parchment lined cookie sheets. Bake 10 minutes or until edges are golden brown. Transfer to wire cooling racks; cool completely.