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Eggnog Cut-Out Cookies

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Pillsbury Kitchens
Updated Oct 10, 2014
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Celebrate the season with these buttery eggnog cookies flavored with nutmeg. Have fun painting your favorite holiday motifs on them!

Eggnog Cut-Out Cookies

  • Prep Time 1 hr 50 min
  • Total 2 hr 20 min
  • Ingredients 11
  • Servings 96
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Ingredients

Cookies

  • 2 cups sugar
  • 1 cup butter, softened
  • 2 eggs
  • 1/3 cup eggnog
  • 1 teaspoon vanilla
  • 4 cups all purpose or unbleached flour
  • 1 teaspoon nutmeg
  • 2 teaspoons baking powder

Egg Yolk Paint

  • 2 egg yolks
  • 1/2 teaspoon water
  • Assorted colors of liquid food color

Instructions

  • Step 
    1
    In large bowl, combine sugar, butter and eggs; beat until light and fluffy. Stir in eggnog and vanilla. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, nutmeg and baking powder. Add flour mixture to butter mixture; blend well. Cover with plastic wrap; refrigerate 30 minutes for easier handling.
  • Step 
    2
    Meanwhile, in small bowl, combine egg yolks and water; blend well. Divide mixture into several small cups; tint with food color. If paint thickens, add a few drops water.
  • Step 
    3
    Heat oven to 350°F. Divide dough in half. On lightly floured surface, roll half of dough to 1/8-inch thickness. Cut with assorted cutters. Place 2 inches apart on ungreased cookie sheets. Using small paint brush, paint designs on cookies with egg yolk paint.
  • Step 
    4
    Bake at 350°F. for 7 to 10 minutes or until cookies are light golden brown. Remove from cookie sheets.

Nutrition

50 Calories
2g Total Fat
1g Protein
8g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
50
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
1g
5%
Cholesterol
15mg
5%
Sodium
30mg
1%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
4g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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