The fresh cranberry lemon cookies I posted about last week were so well received, I was inspired to make another cranberry cookie! I thought the flavors of cranberries and eggnog would be a festive and tasty combo and I was right! The sweet, rich flavor of the eggnog gets offset by the tart cranberries and makes for a really delicious cookie.
Cranberry Eggnog Cookies
2 1/4 cups flour
1/2 tsp baking powder
3/4 tsp ground nutmeg
1/2 tsp salt3/4 cup sugar
1 cup unsalted butter, room temperature
1 1/2 tsp rum extract
1 1/4 cups fresh cranberries, diced
4 Tablespoons butter, softened
1 cup powdered sugar
1/2 tsp ground nutmeg
1-2 Tbsp eggnog
In a medium sized bowl, combine the flour, baking powder, nutmeg and salt in a bowl and set aside. In a large bowl beat butter and sugar until light and fluffy. Add the egg and rum extract, mixing until smooth. Add in the flour mixture, mixing until just incorporated. Fold in the cranberries by hand.
Preheat the oven to 350. Gently form the dough into balls and bake for 13-15 minutes on parchment lined cookie sheets. Let the cookies cool slightly before moving them to a rack to cool completely.
To make frosting, beat butter until fluffy. Add in powdered sugar and nutmeg, beat until smooth. Beat in 1 tablespoon eggnog. Mix in another 1/2 to 1 tablespoon of eggnog or until desired frosting consistency. Frost cooled cookies. Sprinkle with more nutmeg if desired.