Eggnog Sugar Cookies
by Polish The Stars
Ingredients:
1-1/4 cup Granulated Sugar
1 cup Shortening (no substitutes)
2 Eggs
1/4 cup Pancake Syrup
2 teaspoons Pure Vanilla Extract
1 teaspoon Rum Extract
3 cups All-Purpose Flour
3/4 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 teaspoon Nutmeg
Place sugar and shortening in large bowl. Beat a medium speed with electric mixer until well blended. Add eggs, syrup, vanilla, and rum extract; beat until well blended and fluffy.
In medium bowl combine flour, baking powder, baking soda, salt, and nutmeg. Add gradually to shortening mixture, beating at low speed until well blended.
FOR SLICE AND BAKE COOKIES: Divide dough into two halves and place each half on a sheet of waxed paper or freezer paper. Form each into a log shape approximately 2-inches wide and 12-inches long. Wrap remaining paper around each and freeze for 30 minutes or until firm. Cut into 1/4-inch slices.
FOR ROLLED COOKIES: Divide dough into four equal pieces; shape each piece into a disk. Wrap with plastic wrap. Refrigerate for four hours or until firm and easy to work with. On floured surface, roll to 1/4-inch thickness. Cut to desired shape. Do not roll scraps more than twice.
Bake one cookie sheet at a time at 375F for 5-7 minutes or until just the edges of cookies are lightly browned. DO NOT OVERBAKE. Cool 2 minutes on cookie sheet. Remove cookies to foil to cool completely.
Makes 4 Dozen.
Eggnog Cream Cheese Frosting
by Polish The Stars
Ingredients:
8oz Cream Cheese, softened
1/4 cup Butter, softened
1/2 teaspoon Rum Extract
1/4 teaspoon Nutmeg
1 cup Powdered Sugar
In a medium bowl, cream together cream cheese and butter. Mix in the rum and nutmeg. Gradually stir in the powdered sugar. Refrigerate for at least two hours.* Store in the refrigerator after use.
* You can eat the icing right away but it will have more of a cream cheese flavor. After being refrigerated for a couple of hours the eggnog flavor is more distinct.