Cleo Coyle's Eggnog Shortbread Cookies

Wishing all of my Coffeehouse Mystery readers and everyone at Fresh Fiction a very Merry Christmas. In all the frenzy and fuss, never forget that the most important gift of all doesn't come in a box or a bag. It has no price tag. It's the gift of love. May it be yours this holiday season. Happy New Year and Happy Reading!

~Cleo Coyle, author of BILLIONAIRE BLEND

Cleo Coyle's Eggnog Shortbread Cookies

See this recipe with step-by-step photos at Cleo’s recipe blog by clicking here.

1 cup (2 sticks) salted butter

3/4 cup sugar

1/2 cup eggnog

1 egg

1 teaspoon pure vanilla extract

1 teaspoon ground nutmeg

2-1/2 cup sifted all-purpose flour

1 teaspoon baking powder

Directions: Cream butter and sugar. Add in eggnog, egg, vanilla, nutmeg, sifted flour, and baking powder. Mix until a smooth dough forms, do not over-mix. Roll the dough into a log and wrap in plastic. Chill several hours, until somewhat firm (it will still be a bit soft because of the high butter content), then roll the entire log in granulated sugar and slice up. Arrange cookie dough slices on a lined baking sheet. Take a clean glass and (to prevent sticking as you flatten) place a small square of wax paper between the cookie dough and your glass bottom. Press down to flatten each cookie round. If you don’t plan on glazing these cookie slices, then sprinkle the tops with a bit of Nutmeg Sugar (recipe below). Bake in a preheated 350 degree F. oven for 10 to 12 minutes.

Allow to cool. To boost the eggnog flavor, brush tops of cooled cookies with Eggnog Glaze and sprinkle on Nutmeg Sugar (see recipes below).

Cleo's Eggnog Glaze: Warm 1/4 cup eggnog and 2 tablespoon butter over low heat. Do not allow mixture to boil. If it does, you may get a scorched taste in your glaze. When butter is just melted, stir in 3 cups sifted powdered sugar. I like to add in 1/2 teaspoon rum extract. Keep stirring until the sugar is melted and a smooth glaze forms. Whisk the glaze to smooth out any clumping.

Nutmeg Sugar: Whisk together 1/4 cup granulated sugar and 1/4 teaspoon nutmeg. Sprinkle lightly over freshly glazed eggnog latte cookies and...

Eat with joy to the world!

~Cleo Coyle, author of The Coffeehouse Mysteries

Visit Cleo at her online coffeehouse.