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Cranberry Eggnog Drop Cookies

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

It’s time again for the Improv Cooking Challenge with our host Kristen at Frugal Antics of a Harried Homemaker. December’s ingredients are eggnog and cranberries. My mind went to work on how to best use those to flavors and since I I have a terrific drop cookie recipe that lends itself well to any flavor from citrus to chocolate, I knew this would be a terrific pairing!

Ingredients

  • ⅔ cups Shortening
  • ¾ cups Sugar
  • 1 whole Egg
  • ½ cups Eggnog
  • ½ teaspoons Nutmeg
  • 2 Tablespoons Dried Cranberries, Chopped
  • 2 cups Flour
  • ½ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ Tablespoons Salt
  • FOR THE ICING:
  • 1-¾ cup Powdered Sugar
  • 2 Tablespoons Eggnog
  • ½ teaspoons Nutmeg

Preparation

Beat shortening, sugar and egg. Stir in eggnog, nutmeg and cranberries. Stir well. Add all dry ingredients and mix well. Drop by cookie scoop or teaspoonful onto a cookie sheet. Bake at 350ºF for 8-10 minutes. Cookies should be browned slightly on bottom. Remove from oven and cool before icing.

For the icing, combine powdered sugar, eggnog and nutmeg in a bowl. Stir to mix well.

This recipe will make at least 2 dozen cookies depending on the size of your scoop.

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Profile photo of Cayla

Cayla on 12.27.2011

These cookies were light and not overly sweet – great with coffee or tea. I used chopped fresh cranberries rather than dried and really liked the way that they baked up and the little bit of tartness and freshness they added to the cookie.

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