I've noticed a few people sharing their favorite holiday recipes on their blogs (mostly when I was running around looking for a good Pfeffernusse recipe, so I thought that, in addition to the Peanut Butter Cookies recipe, I'd share a few of my other fave cookies. This one comes from a Mrs. Fields book. I made a couple of changes, but only to make certain ingredients a bit more specific since I've had better results this way.


2 1/4 c. All-Purpose Flour
1 tsp. Baking Powder
1/2 tsp Ground Cinnamon
1/2 tsp. Ground Nutmeg
1 1/4 c. Granulated Sugar
3/4 c. Butter, softened*
1/2 c. Vanilla Spice Eggnog*
1 tsp. Vanilla Extract
2 Extra Large Egg Yolks*
Extra Ground Nutmeg

Preheat oven to 300. In medium bowl, combine flour, baking powder, cinnamon, and nutmeg; mix well with a wisk and set aside. In large bowl, cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla, and egg yolks; beat at medium speed until smoothe. Add the flour mixture and beat at low speed until just combined. Do not overmix. Drop by rounded teaspoons onto an ungreased baking sheet about 1" apart. Sprinkle lightly with extra nutmeg. Bake 23-35 minutes or until bottoms turn light brown. Transfer to a cooling wrack or flat surface to cool.

* recipe calls for salted butter, but I've used regular old Shedd's Spread with no problems. You can use regular eggnog, but we've found the vanilla spice (if you can find it) gives a much better flavor. The recipe also calls for large egg yolks, but the extra large have worked better for me.

Some notes on the recipe itself: I've found that non-stick pans work best with this recipe since they tend to stick to the regular pans. Also, watch time and temp in the oven -- they burn VERY easily. I also tend to use the mixer to start the process with when mixing the eggnog and flour mixtures, then use a wooden spoon to finish. this makes it easier to avoid overmixing.

Tags: holiday treasures, recipes, recipes: cookies
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