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Butter Cookies with Eggnog Cream Cheese Icing Recipe

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This recipe for Butter Cookies with Eggnog Cream Cheese Icing, by , is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 cup butter, softened
1/2 cup sugar
1/2 tsp. salt
1/2 tsp. vanilla extract
2 egg yolks
1/2 tsp. finely grated lemon zest
2 1/4 cups flour

Eggnog Icing:
2 oz. cream cheese, softened
1/4 cup unsalted butter, softened
2 tbsp. eggnog
pinch freshly grated nutmeg
1 1/2 tsp. brandy, cognac or dark rum (optional)
1 cup powdered sugar
ground cinnamon, for dusting top of cookies

Using an electric mixer, beat the butter, sugar, salt and vanilla until light and fluffy. Beat in the egg yolks, one at a time, until well-combined; add lemon zest. Gradually add flour; mix well. Divide dough into two portions and roll each into a log 2 inches in diameter. Wrap each in plastic wrap and chill at least 2 hours. Slice cookies 3/8 inch thick and place on parchment-lined baking sheets with 1 inch spacing between cookies. Bake in a preheated 375 oven for 14 minutes or until light golden brown, rotating the pans halfway through baking time. Keep the unbaked cookies chilled until ready to bake. Eggnog Icing: Using a mixer on medium speed, beat the cream cheese and butter until completely smooth. Mix in eggnog, nutmeg and alcohol (optional). Gradually add in the powdered sugar until completely mixed. After the cookies have completely cooled, ice cookies and dust with cinnamon.

Personal Notes:
Personal Notes:
These special cookies are great for the holidays. The brandy adds a festive taste that makes them a Christmas party favorite!




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