Eggnog-Frosted Nutmeg Sugar Cookies (by Katy)

Guest Baker Katy is my cousin-in-law, or to make things easier, my cousin. Hailing from South Carolina, Katy brings a repertoire of southern classics such as red velvet cupcakes and Lane cake to the VGP. She also offers a fresh perspective on pretty much anything and is therefore totally fun to read, be around, or talk to about anything.Eggnog is a love it or hate it sort of food and I was expecting the cookies to be the same way. But to my surprise when they first came out of the oven and were iced, they tasted like mildly sweet sugar cookies with a subtle but deliciously creamy, spiced after taste. They were underwhelming if you were looking for a knock your socks of, I've got eggnog in my mouth, sort of taste but good in their own right. People (eggnog lovers and haters) gobbled them up.

Miraculously a handful survived to the next day. I picked up one of the survivors the next morning and unexpectedly got a packed punch of eggnoggy goodness. So time really brings the flavor out which makes these cookies great for a goody plate. The longer they sit in the back of your car undelivered, the better they get.

And if you are wondering what is up with the turkey cookies, my nine year old sister in law who was assisting in the cookie cutting insisted of making "Christmas Chicken" cookies. I figured that since they tasted the same, no harm done.

Eggnog-Frosted Nutmeg Sugar Cookies
1/2 of a vanilla bean split in half lengthwise or 2 teaspoons vanilla extract
1 1/4 cups butter, softened
1 cup sugar
1 1/2 tsp baking powder
1 tsp freshly grated nutmeg or 1/2 tsp ground nutmeg
1/2 tsp salt
1 egg
1 T dairy eggnogg
3 1/4 cups all-purpose flour
Eggnog Icing
Coarse Sugar (optional)

1. Using the tip of a sharp knife, scrape pulp from vanilla beans; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, nutmeg and salt. Beat until combined, scraping bowl occasionally. Beat in egg, eggnog, and vanilla pulp or vanilla extract until combined. Beat in as much of the flour as you can with the mixer. Using wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill 1 hour.

2. Preheat oven to 375. On a lightly floured surface, roll out one of the dough portions to 1/4 inch thick. Using a fluted round 3-inch cookie cutter, cut out dough. Place dough rounds 1 inch apart on an ungreased cookie sheet. Bake in the preheated oven for 8 to 10 minutes or until edges are firm and bottoms are just lightly browned. Transfer cookies to a wire rack; let cool. Repeat with other dough portion. Spread cookies with Eggnog Icing. If desired, sprinkle with coarse sugar. Let icing dry. Makes about 2 dozen cookies.

Eggnog Icing: In a medium bowl, stir together 3 cups powdered sugar and 1/2 tsp vanilla extract. Stir in enough dairy eggnog (3 to 4 T) to make an icing of spreading consistency.

To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Recipe from Better Homes and Gardens Christmas Cookies magazine, December 2009