Eggnog Shortbread Cookies

Step 1

Using an electric mixer on medium speed, beat butter, powdered sugar, and vanilla extract in a large bowl until it just becomes light and fluffy, about 1 minute.

Step 2

Add flour, nutmeg and cinnamon. On low speed, beat until the dough just starts to come together, about 3 minutes.

Step 3

Turn dough out onto a lightly floured surface and press together to form a log. Divide the dough in half and form each piece of dough into a 6-inch log. Wrap in parchment paper and chill for at least 2 hours, up to two days.

Step 4

Preheat oven to 350 degrees and line two baking sheets with parchment paper.

Step 5

Slice each log into ¼ to ¾ inch slices and evenly space on the baking sheets. You should have about 40 cookies.

Step 6

Bake until the bottom edges of the cookies just start to brown, 14-16 minutes.

Step 7

Allow cookies to cool completely before icing.

Step 8

Whisk the powdered sugar and eggnog liqueur together until smooth. If needed add additional liqueur or powdered sugar to get a consitency that is thick enough to ice the cookie with.

Step 9

Evenly spread the icing on the cookies, about ½ teaspoon per cookie, and if you want, add luster dust or other sprinkles and enjoy!