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EGGNOG SUGAR COOKIES yields 2 dozen 1 ½ inch cookies
COOKIES
1 1⁄8 cups all purpose flour
¹⁄³ cup powdered sugar
½ teaspoon fine sea salt
½ teaspoon FRESHLY grated nutmeg
½ cup unsalted butter, cubed and softened

• Preheat oven to 350°.
• Line baking sheet with silicone mat.
• Using your mixer on low speed combine flour, powdered sugar, salt and nutmeg until well blended.
• Increase speed to medium and add butter 1 piece at a time until dough starts to form into a ball.
• Turn dough out onto a lightly floured surface and shape into a disc.
• Wrap in plastic and chill 30 minutes minimum.

• On a lightly floured surface roll out dough to a 1/8 inch thickness.
• Cut out cookies with a 2 inch cutter and use a metal spatula to place cookies on silicone sheet.
• Return any dough scraps to plastic wrap in the refrigerator .
• Bake 15-18 minutes when edges begin to brown.
• Completely cool in pans before icing.
• Repeat the process with the remaining dough.

ICING
1 ½ cups powdered sugar
4 tablespoons prepared eggnog
scant 1 tablespoon Bourbon
LEMON and/or ORANGE zest, for garnish

• Whisk together the sugar, Bourbon and 1 tablespoon of the eggnog at a time, until you have a thin glaze consistency.
• Spread glaze on cookies.
• Garnish with zest.
• Allow icing on cookies to set 30 minutes or until completely set.
• Store in airtight container.