Eggnog Chai Cookies

• Produce

  • 1/4 tsp Ginger

• Refrigerated

  • 2 Egg yolks

• Baking & Spices

  • 1 tsp Baking powder
  • 1/8 tsp Black pepper, fresh ground
  • 1/3 cup Brown sugar
  • 1/8 tsp Cardamom
  • 2 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1 cup Confectioners' sugar
  • 2 1/4 cup Flour
  • 3/4 tsp Nutmeg
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 7/8 cup Butter

• Beer, Wine & Liquor

  • 2/3 cup Eggnog

Found on a-kitchen-addiction.com

Ingredients

• 2¼ C flour
• 1 tsp baking powder
• ¼ tsp salt
• 2 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp cloves
• ⅛ tsp cardamom
• ⅛ tsp fresh ground black pepper
• ¾ C butter, softened
• ½ C sugar
• ⅓ C brown sugar
• 2 egg yolks
• 1 tsp vanilla extract
• ½ C eggnog
• 1 C confectioners sugar
• 2 tbsp butter, softened
• 1 tbsp + 1 tsp eggnog
• ¼ tsp nutmeg

Directions

• Preheat oven to 325. Line cookie sheets with parchment paper or a baking mat.
• In a large bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, ginger, cloves, cardamom, and black pepper. Set aside.
• In the bowl of a stand mixer, or with an electric mixer, cream together butter and sugars. Add in egg yolks and vanilla. Beat until creamy. Carefully beat in eggnog.
• Add dry ingredients to wet ingredients and beat until just combined.
• Drop by heaping teaspoon full onto prepared cookie sheets. Bake for 15-20 minutes, or until bottoms just start to turn golden brown.
• Immediately transfer cookies to a paper towel covered flat surface. Allow to cool.
• Prepare frosting while cookies are cooling. Beat together confectioners sugar, butter, 1 tbsp eggnog and nutmeg until smooth. Add remaining teaspoon of eggnog to thin out the frosting.
• Frost cooled cookies and serve.