Friday, December 14, 2012

Cranberry Eggnog Cookies!

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. 
The cookies are super soft and have a lovely warm flavor from the nutmeg and rum extract and a nice punch from the cranberries. The eggnog frosting is too scrumptious and makes these a delicious treat!

Cranberry Eggnog Cookies
2 1/4 cups flour
1/2 tsp baking powder
3/4 tsp ground nutmeg
1/2 tsp salt
3/4 cup sugar
1 cup unsalted butter, room temperature
1 egg
1 1/2 tsp rum extract
1 1/4 cups fresh cranberries, diced

Eggnog Frosting
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.

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