I’m going to miss my Nikon D60 camera for awhile. It has to go and visit the Nikon doctors. My camera is giving me some error message that says Error: Please release shutter speed button and try again. So, I do that and the error won’t go away. I have to get my camera sent out as fast as I can, because I’d like to get it back before we go to Jamaica. I’m really glad that I still have my little olympus point and shoot camera. Even though it doesn’t take the best pictures it will have to do for now. Hope you’ll don’t mind.
Are you an egg nog fan? I am. I tried making my own last year and didn’t like it. It was too much of a hassle to make and I prefer buying the stuff in the store. Cass Clay makes a really good light egg nog so you don’t feel guilty drinking the stuff. I’ve been meaning to make egg nog cupcakes, pancakes, french toast etc… Every weekend I’ve been making cookies and this last weekend I made these egg nog cookies. I hardly got to eat one of them because Ben liked them so much.
Ingredients from Your Cup of Cake
1 1/4 cups white sugar
3/4 cup butter, softened
1/2 cup eggnog
1 teaspoon vanilla extract
2 egg yolks
1 teaspoon nutmeg
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 ½ cup powdered sugar
3 tablespoons eggnog
1. Preheat oven to 300°F (150°C)
2. Combine flour, baking powder, cinnamon and nutmeg.
3. Cream sugar and butter until light
4. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth.
5. Add flour mixture and beat at low speed until just combined.
6. Do not over mix
7. Spoon onto un-greased cookie sheets or parchment paper and make the dough balls rather small, they will spread generously in the oven.
8. Sprinkle lightly with nutmeg.
9. Bake 15 to 18 minutes or until the edges barely start to brown.
10. While cookies are in the oven, make the eggnog glaze by whisking together the powdered sugar with 3 T eggnog.
11. Gaze your cookies warm or cooled and top with cinnamon.