A Snowy Day {and eggnog cookies}

My chance of going to the farmers market this Saturday didn't look very good. 

Nor did the possibility of finishing my Christmas shopping. 

Twelve inches of snow {and more falling still} guaranteed a day spent completely at home.

As most people are wont to do before snowstorms, I stocked up on all the necessities at the store Friday afternoon: wine, beer, chocolate, egg nog, and rum. And yes, a few items from the produce and dairy sections, just to even out the food groups.

Then, we settled in for a long weekend at home playing in the snow, hanging out in front of our fireplace, and enjoying some good food and drink.

I spent Saturday afternoon baking the perfect cookie for a snowy December day: eggnog cookies.

These cookies have a light cake-like consistency, with edges that are slightly crisp. The best part, however, is the eggnog-rum glaze which is drizzled atop the cookies after they come out of the oven.

Serve these warm, on a chilly winter day.

Eggnog Cookies {makes about 2 dozen small cookies)

Adapted from this recipe, Gourmet magazine

Cookie Ingredients:

• 1 1/2 Cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp nutmeg (I prefer freshly grated)
• 1/4 tsp ground cloves
• 1/4 tsp cinnamon
• 3/4 stick unsalted butter, at room temperature
• 3/4 Cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/3 cup eggnog

Eggnog-Rum Glaze:

• 3/4 Cup confectioner's sugar
• 2 TB eggnog
• 1 tsp rum
• 1/4 tsp freshly grated nutmeg

Make the Cookies:

Preheat the oven to 350F. Prepare two cookies sheets with parchment paper. Spray lightly with canola oil.

Whisk together the flour, salt, baking soda, and spices.

Cream the butter and sugar for about 2 minutes, until fluffy. Add the egg and mix well; add vanilla and mix. Mix in half of the flour mixture until combined. Add all of the eggnog and mix until combined. Add the remaining flour mixture and mix until well combined.

Drop tablespoons of the dough about 2 inches apart on the baking sheets. Bake cookies for 12-15 minutes, rotating cookie sheets halfway through baking time. The cookies should be puffy with golden edges when finished.

Place cookies on cooling racks until they reach room temperature.

Make the glaze:

Whisk all the glaze ingredients together until smooth.

Putting it all together:

Using a spoon, drizzle the glaze onto each cookie. Alternatively, simply brush the glaze atop each cookie.

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