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.
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.