Recipe courtesy of Todd Porter and Diane Cu
Print
Butter Cookies with Eggnog Cream Cheese Icing
Total:
3 hr 25 min
Prep:
25 min
Inactive:
2 hr 30 min
Cook:
30 min
Yield:
About 3 1/2 dozen
Level:
Easy
Total:
3 hr 25 min
Prep:
25 min
Inactive:
2 hr 30 min
Cook:
30 min
Yield:
About 3 1/2 dozen
Level:
Easy

Ingredients

Butter Cookie:
  • 2 sticks (1 cup or 225g) unsalted butter, room temperature
  • 1/2 cup (100g) sugar
  • 1/2 teaspoon (3g) kosher salt
  • 1/2 teaspoon (3ml) pure vanilla extract
  • 2 large egg yolks
  • 1/2 teaspoon finely grated fresh lemon zest
  • 2 1/4 cups (280g) unbleached all-purpose flour
Eggnog Icing:
  • 2 ounces (56g) cream cheese, room temperature
  • 1/2 stick (1/4 cup or 56g) unsalted butter, room temperature
  • 2 tablespoons (30ml) eggnog
  • 1 1/2 teaspoons brandy, cognac, or dark rum, optional
  • Pinch freshly grated nutmeg
  • 1 cup (250g) confectioners' sugar
  • Ground cinnamon, for dusting top of cookies

Directions

Butter cookies: Beat the butter, sugar, salt, and vanilla extract, using an electric mixer, until light and fluffy, 2 to 3 minutes. Beat in the egg yolks, one at a time, until combined and then add the lemon zest.

Turn mixer down to its slowest setting. Gradually add flour and mix until incorporated, stopping once or twice to scrape bottom of the bowl.

Divide dough into two portions and roll each into a log 2 inches in diameter. Wrap each in plastic wrap and chill at least 2 hours up to overnight.

Preheat oven to 375 degrees F. Line 3 baking sheets with parchment paper. Slice cookies 3/8-inch thick and place on the lined baking sheets giving 1-inch spacing between cookies. Bake, 2 trays at a time, for 14 minutes or until light golden brown, rotating the pans halfway through baking time. Keep the unbaked cookies chilled until ready to bake. Cool the cookies on the baking sheets.

Eggnog Icing: Beat the cream cheese and butter until completely smooth, using an electric mixer on medium speed. Mix in eggnog, alcohol, and nutmeg. Turn mixer down to its lowest setting and gradually mix in confectioners' sugar until completely incorporated.

After the cookies have completely cooled, ice cookies and dust with cinnamon.

Cook's Note

If not using optional alcohol in icing, substitute 1 teaspoon of pure vanilla extract. For a thicker icing, add additional confectioners' sugar.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Double Peanut Butter Cup Cookies

Recipe courtesy of Brooklyn Decker

Peanut Butter Cookie Cake

Recipe courtesy of Dorothy Kern

Momofuku Compost Cookies

Recipe courtesy of Christina Tosi

Chocolate Chip Cookies

Recipe courtesy of Kelsey Nixon

Corn Cookies

Recipe courtesy of Christina Tosi

Homemade Chocolate Wafer Cookies

Recipe courtesy of Zoë François

Banana Chocolate Chip Cookies

Recipe courtesy of Kelsey Nixon

Carrot Cake Cookies

Recipe courtesy of Culinary Institute of America

Rainbow Cookies

Recipe courtesy of Debi Mazar and Gabriele Corcos

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here