Egg Nog Shortbread
Original Recipe from The Fig Tree
2 teaspoons of vanilla extract
1 and 1/4 cup of unsalted butter, softened
1 cup of white sugar
1 and 1/2 teaspoons baking powder
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground cinnamon
1/2 teaspoon of salt
1 tablespoon of eggnog
3 and 1/4 cups of all-purpose flour
3 cups of icing sugar
1/2 teaspoon of vanilla
3 to 4 tablespoons of eggnog (enough to make a spreading consistency)
In a large bowl, beat the butter with an electric mixer on high for about 30 seconds. Add the sugar, baking powder, nutmeg, cinnamon, and salt. Beat until combined.
Beat in vanilla, egg and eggnog into the dough. (note: I added a lot more eggnog because my dough was really dry and crumbly or some reason)
Beat in as much flour as you can with the mixer. If it becomes too tough, mix in the remaining dough by hand.
Divide dough in half, cover and chill for 1 hour.
Pre-heat oven to 375'F.
On a lightly floured surface, roll out one of the dough portions to 1/4 inch thick. Using a fluted 3 inch round cookie cutter, cut out the dough. Place dough rounds 1 inch apart on an ungreased cookie sheet (I used parchment paper).
Bake cookies for about 8 to 10 minutes (or until the edges look lightly golden).
Transfer cookies to a wire rack and cool. Repeat with second portion of dough.
Once cooled, drizzle or ice the cookies with the eggnog drizzle/icing.
Stir 3 cups of icing sugar with 1/2 teaspoon of vanilla. Slowly add in 3-4 tablespoons of eggnog or until you get the right consistency to either drizzle the icing or spread it.**
** I added about 2 cups of powder sugar for mine.