The entire year is busy but things seem to get ramped-up from November onwards to a fever pitch that culminates with Christmas day and laying in a food coma on the couch. 
I’ve got a few recipes that I go back to all the time to help keep myself sane.  They all use ingredients that I readily have in the house, the dough can be frozen and they don’t require me to roll and cut, roll and cut.  I’ll be sharing them this month as I get my family ready for the big day.  You’ve already seen my Christmas cake yesterday which is a bit more involved and now we’re onto eggnog cookies that my husband would be thrilled with 12 months of the year.
I got this recipe from an amazing group of ladies that I used to scrapbook and cookie exchange with.  Sadly, I have struggled for the past year to make it to even one of their scrapbooking days but hope to change that soon.  This cookie was a hit a few years ago with all of us.
Take 1 cup (as usual my recipe is getting doubled), butter and cream with 1 1/4 cups of sugar.

In a separate bowl, combine 1 T. sugar, 1/2 tsp. nutmeg and 1/4 tsp. ginger.  Set aside.
Add 1 egg yolk and 1/2 cup sour cream.
Add; 2 1/2 cups flour and 1/4 tsp. salt.
Place tablespoons of dough onto a silicone lined cookie sheet and sprinkle with nutmeg sugar.
Bake 12 minutes or until cookies are golden.
NOW!  To make really special.  Make the cookies smaller and sandwich two together with a mixture of; 1/2 cup butter, 1/4 cup shortening, 2 1/2 cups powdered sugar and 2 T. brandy.
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