The 12 Days of Christmas Cookies

Reprinted from the Santa Barbara News Press

Christina Gumpert, owner of HotCookie.com in Santa Barbara

Miss Gumpert, 36, doesn't just drink eggnog; she eats it.  A customer suggested this cookie this year and now she is selling it online. 
As for what to drink with it?  Coffee. Eggnog, she says, would be to much.  It's rich enough on it's own:  "You can't really eat dessert and drink eggnog."

Eggnog cookies

1 cup Butter, 1 ½ cups Sugar, ½ cup Eggnog, 2 teaspoons Vanilla Extract, 1 Egg, 2 ½ cups Flour, 1 teaspoon Baking Powder, 1 teaspoon Ground Cinnamon,
1 teaspoon Nutmeg      

Preheat oven to 325 degrees.  Cream butter and sugar with a mixer.  Add eggnog, vanilla and egg.  Beat until smooth.  Add flour, baking powder,
cinnamon, and nutmeg and beat at low speed until dry ingredients are moistened.  Measure out desired size, roll into ball, then flatten slightly
on baking sheet.  Sprinkle slightly with nutmeg before baking.  Bake for 12 minutes checking by the minute after until bottoms are slightly browned.
(Different oven times vary, sometimes greatly).  Transfer to cool flat surface.  After cooled, spread on icing and sprinkle lightly with nutmeg.

   Yield: about 3 dozen.

Eggnog Icing:
3 cups Powdered Sugar, ¼ cup Softened Butter, 1/3 cup Eggnog (or more, depending on desired consistency), 1 teaspoon Vanilla Extract

In a mixer bowl, beat powdered sugar and butter until well blended.  Gradually beat in eggnog and vanilla and beat until icing is smooth.
    Yield: about 1 ½ cups.