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Double Whammy Eggnog Cookies

 Double Whammy Eggnog Cookies
These cookies are an amazing way to use extra eggnog. They've become a new family classic. — Teresa Morris, Laurel, Delaware
48 ServingsPrep: 30 min. + chilling Bake: 15 min./batch + cooling

Ingredients

  • 1-1/3 cups butter, softened
  • 1 cup packed brown sugar
  • 4 egg yolks
  • 2 tablespoons eggnog
  • 1/2 teaspoon rum extract
  • 3 cups all-purpose flour
  • EGGNOG FROSTING:
  • 4-1/2 cups confectioners' sugar
  • 3/4 cup butter, softened
  • 1-1/2 teaspoons rum extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 2 to 3 tablespoons eggnog
  • Additional ground nutmeg

Directions

  • In a large bowl, cream butter and brown sugar until light and fluffy.
  • Beat in egg yolks, eggnog and extract. Gradually beat in flour.
  • Refrigerate, covered, for at least 2 hours.
  • Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets.
  • Bake at 325° for 13-16 minutes or until bottoms are brown.
  • Remove to wire racks to cool completely.
  • In a large bowl, beat the first five frosting ingredients until
  • blended; beat in enough eggnog to reach desired consistency. Spread

2 of 2

Double Whammy Eggnog Cookies (continued)

Directions (continued)

  • over cookies; sprinkle with additional nutmeg. Let stand until set.
  • Store in airtight containers. Yield: 4 dozen.