Magic in the Middle Cookies

 

Ingredients for Cookie Dough

1½ cups unbleached all-purposed flour (King Arthur)

½ cup unsweetened cocoa (Dutch-process or natural)

½ tsp. baking soda

¼ tsp. salt

½ cup granulated sugar (plus extra for dredging)

½ cup brown sugar, packed

8 Tbsp. unsalted butter, softened

¼ cup smooth peanut butter

1 tsp. vanilla extract

1 large egg

 

Ingredients for Filling

¾ cup peanut butter (crunchy or smooth)

¾ cup powdered sugar

 

Instructions

Preheat oven to 375°F, and lightly grease two baking sheets, or line with parchment.

 

To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda, and salt. In another medium-sized bowl, beat together the sugars, butter and peanut butter until light and fluffy.  Add the vanilla and the egg, beating to combine. Stir in the dry ingredients, blending well.

 

To make the filling: In a small bowl, stir together the peanut butter and powdered sugar until smooth. With floured hands or a teaspoon scoop and roll the filling into 26 one-inch balls.

 

To shape the cookies: Scoop 1 Tablespoon of dough (a lump about the size of a walnut), make an indentation in the center with your finger and pace one of the peanut butter balls into the indentation. Bring the cookie dough up and over the filling, pressing the edge together and covering the center. Roll the cookie in the palms of your hands to smooth it out. Repeat with the remaining dough and filling. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about two inches between cookies. Grease the bottom of a drinking glass, then use it to flatten each cookie to about ½-inch thick.

 

Bake the cookies for 7-9 minutes, or until they’re set, and you can smell chocolate. Remove them from the oven, and cool on a rack.

 

Tips

The most reliable way to make sure you have equal amounts of filling and dough is to use King Arthur’s teaspoon scoop and tablespoon scoop.

 

If doubling the recipe, add an extra egg to the chocolate dough (3 total).

 

If you’re making the dough ahead of time, add two tablespoons of milk to the dough. It tends to dry out as it sits, and the extra moisture will keep the outside dough from cracking as you form the cookies. 

 

via King Arthur

Healthier Cookies

 

Ingredients 

3 mashed bananas (ripe) 

1/3 cup apple sauce

2 cups oats

1/4 cup almond milk

1/4 cup raisins or nuts

1 cup good chocolate chunks

1 tsp. vanilla

1 tsp. cinnamon

Instructions

 Preheat oven to 350°F. Bake for 15-20 minutes. 

NO ADDED SUGAR!

Soft Gingersnaps with Sweet Orange Cream Cheese

Ingredients

Cookies

¾ cup unsalted butter, softened

¼ cup canola oil

¼ cup molasses (not blackstrap)

1 cup granulated sugar

1 large egg

1 tsp. grated ginger

2¾ cups all-purpose flour

2 tsp. baking soda

½ salt

1 tsp. ground ginger

1 tsp. ground cinnamon

Sugar for coating cookies

 

Sweet Orange Cream Cheese

12 ounces cream cheese, softened

½ tsp. vanilla extract

½ tsp. orange zest

½ cup powdered sugar

 

Instructions

Cookies

Heat oven to 350°F. In bowl of an electric mixer with a paddle, beat together butter, oil, molasses, and sugar until light and fluffy, about 3 minutes. Beat in egg and fresh ginger. Add flour, baking soda, salt, ground ginger, and cinnamon. Mix at low speed to combine completely.

 

Roll dough into ¾-inch balls (about 2 teaspoons each) and then roll balls in granulated sugar to coat. Bake in in batches on ungreased cookie sheets until edges are crispy and center is soft but starting to set, 8-10 minutes. Cool.

 

When cookies are completely cool, use Sweet Orange Cream Cheese to frost the underside of one cookie with 2 teaspoons of filling and sandwich with another cookie. Repeat for all cookies.

 

Cookies can be stored in an airtight container up to 1 day or refrigerated up to 3 days.

 

Sweet Orange Cream Cheese

In the bowl of an electric mixer with a paddle, beat cream cheese with vanilla and zest until smooth, about 1 minute. Add powdered sugar and beat until smooth.

 

via LDS Living/Tara Bench

Serving Time Cafe Peanut Butter Bars

Ingredients
1 1/2 cups peanut buter
1 1/2 cups butter
1 1/s cup brown sugar
4 eeggs
1 Tbsp. vanilla
3 cups flour
1 Tbsp. salt
1 1/2 Tbsp. baking soda
3 cups oats

Instructions
Preheat oven to 350°F.

Cream together peanut butter, butter, brown sugar, eggs, and vanilla. Whisk together the flour, salt and baking soda and add to the wet mixture. Fold in the oats.

Cook for 15-25 minutes.

via Serving Time Cafe

Lunch Lady Peanut Butter Bars

Ingredients

Bars:
1 cup butter, softened
1 cup sugar
1 cup brown sugar, firmly packed
1 tsp vanilla extract
2 large eggs
2 1/2 cups peanut butter, divided
2 cups old fashioned oats
2 cups flour
1 tsp baking soda
1 tsp salt
Frosting:
1/2 cup butter, softened
1/4 cup milk
2 tsp vanilla
4 Tbsp cocoa powder
3 cups powdered sugar

Instructions 

Preheat oven to 350°F.

In a large bowl, cream together butter, sugar and brown sugar together. Add vanilla, eggs, and 1 cup peanut butter; stir to combine. Add oats, flour, baking soda and salt and mix until well combined.

Spray a baking sheet (half sheet jelly roll pan that is approximately 17.8 x 12.8 x 1 inch) with nonstick cooking spray and spread out dough in an even layer. Bake for 15 minutes and remove from oven.

While cooling, mix together frosting ingredients with a hand mixer until smooth. and

When the bars are done cooking, drop remaining peanut butter by spoonfuls on top of warm bars and spread when peanut butter has begun to melt. Let cool until peanut butter has set up. Then spread the frosting on top of bars. Cut into bars and serve.

via Six Sisters Stuff

School Lunch Peanut Butter Bars

Ingredients: 
Bars:
1½ c flour
1¼ tsp salt
½ tsp baking soda
¾ c butter
¾ c sugar
¾ c brown sugar
1½ tsp vanilla
1½ c creamy peanut butter (split)
2 eggs
1½ c quick oats

Frosting:
½ c butter (1 stick)
3½ c powdered sugar
2 Tbsp cocoa
¼ c milk
1 tsp vanilla

Instructions:
Preheat oven to 350°F.

In a small mixing bowl, whisk together flour, baking soda, and salt. In a large mixing bowl, cream together butter, sugars, ¾ cup peanut butter, eggs and vanilla until light and fluffy. Gradually add the dry ingredients, just until incorporated. Then stir in the oats. Spread onto a greased 11x15" jelly roll pan (cookie sheet). bake for 12-15 minutes, or until golden brown. Cool for 10 minutes.

The frosting is a two-step process. First, whip the remaining ¾ cup creamy peanut butter until it becomes a lighter color and fluffy. Carefully spread the whipped peanut butter on the pan cookie.

Then add butter to a medium sauce pan and melt it. Add the milk and cocoa. Cook over medium heat, stirring constantly. Heat just until boiling. Remove from heat and add vanilla. Gradually add the powdered sugar. Stir until thickened. Pour over the peanut butter and gently spread over the cookie.
Cool completely, and slice into bar cookies.

via Facebook

The Best Snickerdoodle Cookie Recipe

Ingredients
1 cup unsalted butter, softened*
1-1/2 cups sugar
2 large eggs
2 tsp. vanilla
2-3/4 cups flour
1-1/2 tsp cream of tartar
1/2 tsp. baking soda
1 tsp. salt
Cinnamon sugar mixture: 
1/4 cup sugar
1-1/2 Tbsp. cinnamon

Instructions
Preheat oven to 350°F.

In a large mixing bow cream butter and sugar for 4-5 minutes until light and fluffy and scrape the sides of the bowl. Add the eggs and vanilla. Cream for 1-2 minutes longer.

Whisk together the flour, cream of tartar, baking soda, and salt. Stir the flour mixture into the creamed mixture until just combined. (If time allows, wrap the dough and let refrigerate for 20-30 minutes.)

In a small bowl make the cinnamon and sugar mixture by combining both and stirring.

Roll dough into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. (To make flatter Snickerdoodles, press down in the center of the ball before baking.)

Place on a parchment paper-lined baking sheet. Bake for 9-11minutes. Let cool for several minutes on the baking sheet before removing from the pan.

*If you need to use salted butter, reduce the added salt to 3/4 tsp.

via MODERNhoney

Snickerdoodles

Ingredients
½ cup butter, softened
1 cup plus 2 Tbsp. sugar, divided
1 large egg, room temperature
½ tsp. vanilla extract
1½ cups all-purpose flour
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1 tsp. ground cinnamon

Instructions
Preheat oven to 375°F. Cream butter and 1 cup sugar until light and fluffy (4-5 minutes); beat in egg and vanilla.

In another bowl, whisk together flour, baking soda, and cream of tartar; gradually beat into creamed mixture.

In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-inch balls; roll in cinnamon sugar. Place 2 inches apart on ungreased baking sheets. (If you want them to be flat, press the balls down in the center before placing in the oven.

Bake until the edges become a light golden color, 10-12 minutes. Remove from pans to wire racks.

via Taste of Home

Notes: a Snickerdoodle cookie has to be soft and chewy.  No hard hockey puck cookies here! It has to be rolled twice in cinnamon-sugar to ensure that it is completely coated.  It also has to have the signature tang from the cream of tartar.

Orange and Almond Biscotti

Ingredients
2 cups unbleached all-purpose flour
1 tsp. baking powder
1/4 salt
4 Tbsp. unsalted butter
1 cup sugar
2 eggs
1/4 tsp. almond extract
1/2 tsp. vanilla extract
3/4 cup slivered almonds, chopped
2 Tbsp. orange zest

Instructions
Preheat oven to 350°F.

Mix the dry ingredients together with a whisk and set aside. Beat the butter and sugar together, with an electric mixer, until light and smooth. Then add one egg at a time. Add the almond and vanilla extract until well combined. Using a large wooden spoon, mix in the almonds and orange zest. Add the dry ingredients and mix by hand until just combined.

Take the dough out of the bowl and divide it in half, placing each half on a parchment-lined baking sheet. Roll into logs that are about 13x2" long. With floured hands, pat them down to smooth.

Bake on the middle rack of the oven for about 35 minutes until the loaves are golden and just starting to crack on top. Remove the loaves from the oven and let cool for 10 minutes. Lower the oven temperature to 325°F.

Cut each loaf diagonally into slices with a serrated knife and lay them cut side up on the cookie sheet. Bake for 7 minutes, then flip each slice and bake for another 7 minutes.

Biscotti should be crispy and golden brown now. Let them cool completely and then enjoy.

biscotti are exceptionally good when eaten the same day they are baked, although they will keep for at least two weeks when stored in an airtight container.

via qkatie

Cranberry and Pistachio Biscotti

Ingredients
3/4 cup Sugar In The Raw
1/4 cup canola oil
2 large eggs
2 tsp. vanilla extract
1 tsp. almond extract
1 3/4 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
2/3 cup chopped pistachios
1/2 cup dried cranberries (or dried cherries)

Instructions
In a small bowl, beat sugar and oil until blended. Beat in eggs then extracts. Combine the flour, baking powder, and salt; gradually add to sugar mixture and mix well (dough will be stiff). Stir in pistachios and cranberries.

Divide dough in half. With floured hands, shape each half into a 12"x2" rectangle on a parchment paper-lined baking sheet. Bake at 350°F for 18-22 minutes or until set.

Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4" slices. Place cut side down on ungreased baking sheets. Bake for 12-14 minutes, or until firm. Remove to wire racks to cool. Store in an airtight container.

via Taste of Home

Citrus Butter Cookies

Ingredients
Cookies
2 cups (4 sticks) salted butter, softened
1 1/2 cups sugar
2 whole large eggs, separated
4 cups all-purpose flour
3 Tbsp. orange, lemon, and lime zest
2 Tbsp. orange, lemon, and/or lime juice (2 Tbsp. total)
Icing
3 cups powdered sugar
2 Tbsp. whole milk
2 Tbsp. orange, lemon, and lime zest
Juice of 1/2 lime
Juice of 1/2 lemon
Dash of salt
Extra zest for decorating

Instructions
Preheat oven to 350°F.

Cream butter and sugar until combined. Add egg yolks until combined.... (set whites aside for the icing). Add the zest and the flour and mix until combined, then add juice and mix until combined.

Scoot out heaping teaspoons of dough, then roll them into balls between your hands. Place on a cookie sheet and bake for 13 minutes. Remove from the oven and keep on the cookie sheet for 3-4 minutes. Remove from the pan with a spatula and allow to cool completely before icing.

To make the icing,  combine 1 egg white with the rest of the icing ingredients. Whisk Thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable, but still thick, consistency.

Drizzle the icing across the cookies in several lines, then do it again in the other direction. sprinkle with extra zest before the icing sets.

via Pioneer Woman 

Jingle Bell Fruitcake Cookies

Ingredients
1/2 cup unsalted butter, at room temperature
1 1/4 cups brown sugar, packed
1 extra large egg
1 Tbsp. apple cider
2 tsp. vanilla extract
1 3/4 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 cup buttermilk
1/2 cup chopped pecans (or walnuts)
1/4 cup chopped pistachios
1 cup Medjool dates, pitted and chopped (or chopped figs)
3/4 cup glacé-candied red cherries halved
1/4 cup dried apricots, coarsely chopped
1/4 cup glacé-candied fruit mix (such as candied pineapple, citron, orange peel, red cherries)

Directions
Preheat oven to 400°F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until fluffy. Beat in egg; add apple cider and vanilla extract and mix until fully blended.

In another bowl, combine flour, baking soda, salt, cinnamon, and nutmeg; whisk to blend.

Alternately, add dry ingredients and buttermilk to batter and mix until blended.

Fold the chopped nuts and fruit the batter by hand. Chill dough for 10 minutes.

Drop dough by rounded tables spoons or with a small ice cream scoop, about 2 inches apart, onto cookie sheets lined with parchment paper or a Silpat.

Bake each cookie sheet for 8-9 minutes, until lightly golden.

via Hallmark

Grandma's Raspberry Rugelach

Ingredients
1 1/2 cups margarine, softened
1/3 cup sugar
3 tsp. vanilla extract
Pinch salt
1cup heavy whipping cream
4 to 4 1/2 cups all-purpose flour
1 cups seedless raspberry jam

Optional Glaze
 1 cup powdered sugar
4 tsp 2% milk

Instructions
In a large bowl, beat margarine, sugar, vanilla, and salt on medium-low speed until combined. Slowly beat in whipping cream. Gradually beat in enough flour until dough is no longer sticky. Divide dough into four portions, then flatten into disks, Wrap in plastic; refrigerate at least 2 hours or overnight.

Preheat oven to 350°F. On a lightly floured surface, roll each portion of dough into a 12" circle; spread each with 1/4 cup raspberry jam. Cut each circle into 16 wedges.

Gently roll wedges from the wide ends. Place 2 inches apart on parchment-lined baking sheets, point side down Bake 25-30 minutes or until light golden. Remove to wire racks to cool.

If desired combine powdered sugar and milk until smooth. Drizzle over cooled rugelach.

For Apricot Variation: You can substitute apricot filling for the raspberry jam. In a small bowl, combine 1/2 cup sugar and Tbsp. ground cinnamon. Spread 1/4 cup apricot jam over dough; sprinkle with 2 Tbsp. cinnamon sugar. Proceed as directed.

via Taste of Home

Rugelach

Ingredients
Dough
1 cup butter, softened
1 pkg. (8 oz.) cream cheese, softened
2 cups all-purpose flour
1/2 tsp. salt
Filling
1 cup sugar
2 Tbsp ground cinnamon
1/2 butter, melted, divided
1/2 cup finely chopped pecans

Directions
In a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to cream cheese mixture and mix well. divide dough into fourths. Wrap each portion in plastic wrap; refrigerate for 1 hour until easy to handle.

Roll out each portion between two sheets of waxed paper into a 12" circle. Remove the top sheet of waxed paper. Combine sugar cinnamon. brush each circle with 1 tablespoon melted butter. Sprinle each with 3 tablespoons cinnamon-sugar  and 2 tablespoons pecans. Cut each int 12 wedges.

Roll cup wedges from the wide end; place pointed side down two inches apart on un-greased baking sheets. Curbe ends to form a crescent shape.

Bake at 350°F for 24-26 minutes or until golden brown. Remove to wire racks. Brush warm cookies iwth remaining butter; sprinkle with remaining cinnamon sugar.

via Taste of Home

Jumbo Chocolate Chunk Cookies

Ingredients
2 1/4 cups al-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup butter
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
1 bag white chocolate chips, chunks, or morsels
1 1/2 cups chopped walnuts (optional)

Directions
In a medium bowl whisk together salt, soda, cocoa powder, and flour and set aside. In a separate large mixing bowl, cream together butter, sugars, eggs, and vanilla. Stir in in the flour mixture add the chips and nuts (optional). For into 1-2" in diameter balls. Place molded balls on a greased cookie sheet and bake at 375°F for 9-11 minutes. Cool on a wire rack. Makes about 3 dozen cookies.

Sour Cream Rhubarb Cookies

Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, softened

3/4 cup sugar

1 egg

3/4 cup sour cream

1/2 teaspoon vanilla extract

2 cups rhubarb, diced

Instructions

Preheat the oven to 350°F. Line two baking sheets with parchment paper. (I use Silpats.)

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, beat the butter and sugar together with an electric mixer at medium speed until light and fluffy. Add the egg and beat to combine. Beat in the sour cream and vanilla, making sure all the ingredients are well combined.

Add 1/3 of the flour mixture and beat until combined. Add another 1/3 of the flour mixture and repeat until all the ingredients are combined. Stir in the rhubarb.

Drop rough tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake 10 to 12 minutes, until the edges of the cookies start to brown and the tops of the cookies get a little color. Let cool slightly, then remove to a rack to cool completely.

via Maggie Shi

Easter Cookies: Teaching Children the Resurrection

Easter Cookie Story
To be made the evening before Easter, or whenever you want to give this lesson. 
You can open the oven early, but overnight works best.

Ingredients
I cup whole pecans
1 tsp. white vinegar
3 egg whites
1 pinch of salt
1 cup sugar

Instructions
Preheat oven to 300°F.

Place the pecans in a zipper baggie and let the children beat them with a wooden spoon to break into small pieces.Set them aside.
Jesus was arrested, and the Roman soldiers beat him.  
John 19:1-3

Let the children smell the vinegar, and then put 1 tsp. vinegar into a mixing bowl.
Jesus was forced to drink vinegar when he was thirsty on the cross.
John 19: 28-30

Eggs represent life. By giving His life, Jesus gave us eternal life.
John 10: 10-11
Add the egg whites to the vinegar.

Sprinkle a little salt into each child's hand. Let them taste it. Add the salt to the bowl.
The salt represents the salty tears that were shed by Jesus’s followers and the bitterness of our sin.
Luke 23: 27

So far, the ingredients are not very appetizing. Add 1 cup sugar.
The sweetest part of the story is that Jesus died because He loves us!
Psalms 34:8; John 3: 16

Beat with a mixer on high speed for 12-15 minutes until stiff peaks are formed.
The color white represents the purit in God's eyes of those whose sins have been cleansed by Christ.
Isaiah 1:18; John 3: 1-3

Fold in the broken pecans. Drop by teaspoons onto parchment paper (or silpat) on a cookie sheet.
Each mound represents the rocky tomb where Jesus's bod was placed.
Matthew 27: 57-60

Put the cookie sheet in the oven, close the door and turn the oven OFF.
Give each child a piece of painters' tape and symbolically seal the oven door.
Jesus's tomb was sealed.
Matthew 27: 65-66

Go to bed.
The children may be sad to leave the cookies in the oven overnight just as Jesus's followers were in in despair when the tomb was sealed.
John 16: 20 and 22

On Easter morning, open the oven and give everyone a cookie, Notice the cracked surface and take a bite. The cookies are hollow!
On the first Easter, Jesus's followers were amazed to find the tomb open and empty.
Mark 16:1; Matthew 28: 2 and 5 
 
via leigh anne wilkes

Buttery Chocolate Chip Cookies

Ingredients

1½ cups butter, softened

1¼ cups granulated sugar

1¼ cups packed brown sugar

1 Tbsp. vanilla 

2 eggs
4 cups all purpose flour
2 tsp. baking soda
1 tsp. salt
1 pkg. (24 oz.) semisweet chocolate chips (4 cups)

Instructions
Heat oven to 350°F. Mix butter, sugars, vanilla and eggs in large bowl using spoon. Stir in flour, baking soda, and salt. Stir in chocolate chips.

Drop by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

Instructions Bake 12-15 minutes or until light brown. Cool slightly. Remove from cookie sheet to wire rack; cool.

Tips and Tricks:
Butter can make things better in cookies. If you like crisp rather than soft and chewy chocolate chip cookies, butter is the right choice. But, the butter needs to be really soft to mix it with a spoon.

Don't use tub butter or reduced-calorie butter substitutes; they don't work well in baked goods. Go for the real thing.

Avoid using rimmed jelly-roll pans they block the hot air from circulating around the cookies properly. Invest in a couple of heavy, flat baking sheets that won't buckle when they go into the hot oven. 

Line your baking sheets with parchment paper. Keeping the pans clean and guaranteeing nothing will stick. Reuse the paper again and again.

If you want to bak two pans at the same time, be sure to rearrange the oven racks before you turn the oven on. Then rotate your pans from the top rack to the bottom rack halfway 
through baking so the cookies brown evenly.

The trick to making thicker cookies is having the dough the right temperature. Too soft and they will be flat. You can refrigerate the dough until it's a little bit firmer. 

via Betty Crocker 

Chocolate Chip Mug Cookie

Ingredients

3 Tbsp. flour

1 Tbsp. sugar

1 Tbsp. brown sugar

2 Tbsp. chocolate chips

1 pinch of salt

1 Tbsp. melted butter

¼ Tbsp. vanilla

1 egg yolk

Nonstick cooking spray

Instructions

 • Spray the inside of a microwave-safe mug with nonstick spray.

• Pour flour, sugars, chips, and salt into the mug and mix.

• Mix egg yolk, vanilla, and butter in a small bowl.

• Gently mix wet ingredients into mug with dry mixture until a dough is formed.

• Let cool and enjoy!

Eggnog Cookies

Ingredients

¾ cup butter, softened

½ cup sugar

½ cup brown sugar

2 egg yolks

½ cup eggnog
1 teaspoon vanilla
2¼ cups flour
2 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon salt

Instructions

Preheat oven to 350°F. Grease cookie sheet and set aside.

In a large bowl, cream butter, sugars until fluffy. 

Add egg yolks, eggnog and vanilla, continue beating until creamy.

Add flour, baking powder, nutmeg, cinnamon and salt. Beat on medium until well combined.

Roll into one inch balls and place two inches apart on cookie sheet.

Bake at 350°F for 10 to 12 minutes.

Eggnog Frosting
½ cup butter, softened
3 cups powdered sugar
4 to 5 Tablespoons eggnog
½ teaspoon nutmeg
¼ teaspoon cinnamon

Cream butter until fluffy. Add powdered sugar and beat until combined. Add eggnog, nutmeg and cinnamon. Beat for 3 minutes until smooth. Frost cooled cookies and sprinkle nutmeg over the frosting in desired. Makes 32-36 cookies.