EGGNOG CHAI COOKIES WITH EGGNOG BUTTERCREAM FROSTING

EGGNOG CHAI COOKIES WITH EGGNOG BUTTERCREAM FROSTING image

Yield 30

Number Of Ingredients 21

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For the Cookies:
2 1/4 Cup flour
1 Teaspoon baking powder
1/4 Teaspoon salt
2 Teaspoon cinnamon
1/2 Teaspoon nutmeg
1/4 Teaspoon ginger
1/4 Teaspoon cloves
1/8 Teaspoon cardamom
1/8 Teaspoon fresh ground black pepper
3/4 Cup butter, softened
1/2 Cup sugar
1/3 Cup brown sugar
2 egg yolks
1 Teaspoon vanilla extract
1/2 Cup eggnog
For the Frosting:
1 Cup confectioner's sugar
2 Tablespoon butter, softened
1 Tablespoon plus 1 teaspoon eggnog
1/4 Teaspoon nutmeg

Steps:

Step 1 Preheat oven to 325. Line cookie sheets with parchment paper or a baking mat. Step 2 In a large bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, ginger, cloves, cardamom, and black pepper. Set aside. Step 3 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. Step 4 Add dry ingredients to wet ingredients and beat until just combined. Step 5 Drop by heaping teaspoon full onto prepared cookie sheets. Bake for 15-20 minutes, or until bottoms just start to turn golden brown. Step 6 Immediately transfer cookies to a paper towel covered flat surface. Allow to cool. Step 7 Prepare frosting while cookies are cooling. Beat together confectioner's sugar, butter, 1 tbsp eggnog and nutmeg until smooth. Add remaining teaspoon of eggnog to thin out the frosting. Step 8 Frost cooled cookies and serve.