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3/4 c. sugar
3/4 c. butter, softened
1/3 c. eggnog
1 egg
1 t. vanilla extract
2 1/2 c. flour
1/2 t. nutmeg
1/4 t. salt
1 t. baking powder
In a large bowl, combine sugar and butter. Beat until mixture is creamy, about 2 minutes.
Add 1/3 c. eggnog, egg and vanilla; continue beating until well combined. Reduce the speed to low; add flour, baking powder, nutmeg and salt. Beat until dough is well mixed.
Divide the dough in half and wrap each in plastic wrap. Refrigerate until it is firm, at least one hour.
Preheat oven to 375°. Roll out dough, one half at a time on a lightly floured work surface to a ¼-inch thickness. Cut out the cookies with a Santa shape or your favorite holiday cutter. Place the cookies 2 inches apart on ungreased baking sheets.
Bake the Santa cookies for 8 to 10 minutes or until the edges are lightly browned. Remove from the oven and cool completely.
Frost with your favorite icing or decorate with sprinkles and candies.
3/4 c. butter, softened
1/3 c. eggnog
1 egg
1 t. vanilla extract
2 1/2 c. flour
1/2 t. nutmeg
1/4 t. salt
1 t. baking powder
In a large bowl, combine sugar and butter. Beat until mixture is creamy, about 2 minutes.
Add 1/3 c. eggnog, egg and vanilla; continue beating until well combined. Reduce the speed to low; add flour, baking powder, nutmeg and salt. Beat until dough is well mixed.
Divide the dough in half and wrap each in plastic wrap. Refrigerate until it is firm, at least one hour.
Preheat oven to 375°. Roll out dough, one half at a time on a lightly floured work surface to a ¼-inch thickness. Cut out the cookies with a Santa shape or your favorite holiday cutter. Place the cookies 2 inches apart on ungreased baking sheets.
Bake the Santa cookies for 8 to 10 minutes or until the edges are lightly browned. Remove from the oven and cool completely.
Frost with your favorite icing or decorate with sprinkles and candies.
