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Eggnog Cookies with Rum Glaze

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Description Edit

These soft, thin cookies are ideal for the holidays because they can be made in advance and frozen. Plus, because the recipe makes 10 dozen, it's a good choice for a cookie exchange. Any leftover eggnog can be frozen.

Ingredients Edit

Cookies Edit

Glaze Edit

Directions Edit

Cookies Edit

  1. In large bowl, beat sugar and butter at medium speed until creamy.
  2. Beat in 1 cup eggnog, baking soda and nutmeg until blended.
  3. Gradually beat in flour until well blended.
  4. Cover and refrigerate 1 hour.
  5. Heat oven to 350°F.
  6. On lightly floured surface, roll out dough ¼ inch thick.
  7. Cut out with cookie cutters; place cookies on baking sheet.
  8. Bake 6 to 8 minutes or until lightly browned on bottom.
  9. Cool on wire racks.

Glaze Edit

  1. Meanwhile, in medium bowl, whisk together all glaze ingredients until smooth.
  2. Spread glaze over cooled cookies.

Notes Edit

  1. If desired, a combination of ground cinnamon, cloves and nutmeg can be used.
  2. If desired, a combination of ground cinnamon, cloves and nutmeg can be used.

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