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Eggnog Delights Recipe

Author Photo
By Capper's Farmer | May 14, 2018

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Don’t forget to add the nuts for an exceptional added crunch.
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  • 3 dozen cookies



  • 3/4 cup butter, slightly softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1 cup finely chopped nuts

Eggnog Frosting:

  • 1/4 cup (1/2 stick) butter
  • 1 cup sifted powdered sugar
  • 2 teaspoons milk
  • 1/4 teaspoon imitation rum extract


  • In a large bowl, beat butter with an electric mixer on medium speed for 30 seconds, or until smooth. Add sugar, eggs and vanilla extract; beat until well-blended. Gradually beat in flour, baking powder and nutmeg, scraping side of bowl occasionally. Stir in nuts. If needed, refrigerate for 30 minutes, or until dough is easy to handle.
  • Shape dough into 1-inch balls. Place about 1 inch apart on baking sheets. (Refrigerate remainder of dough while baking each batch of cookies.)
  • Bake at 375°F. for 10 minutes, or until edges are lightly browned. Remove from baking sheets. Cool completely on wire racks. 

Eggnog Frosting:

  • In a small bowl, beat butter until softened. Gradually add powdered sugar; beat until fluffy. Beat in milk and imitation rum extract until well-blended. Frost center of each cookie with about 1 teaspoon frosting. Sprinkle with additional nutmeg, if desired.

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