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Easter Chilled Peanut Butter Pie
Squealers Smoked Turkey
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Thumbprint Butter Cookies
Spiced Honey & Black Pepper-Glazed Ham
Eggnog Delights


3/4 c. butter, slightly softened
1/2 c. sugar
2 eggs
1 t. McCormick Pure Vanilla Extract
1 1/2 c. flour
1 t. Clabber Girl Baking Powder
1/2 t. McCormick Ground Nutmeg
1 c. finely chopped nuts
Eggnog Frosting
1/4 c. butter
1 c. sifted confectioners’ sugar
2 t. milk
1/4 t. imitation rum extract


Beat butter in large bowl with electric mixer on medium speed 30 seconds or until smooth. Add sugar, eggs and vanilla extract; beat until well blended. Gradually beat in flour and nutmeg, scraping side of bowl occasionally. Stir in nuts. If needed, refrigerate 30 minutes or until dough is easy to handle.

Shape dough into 1-inch balls. Place about 1 inch apart on baking sheets. (Refrigerate remainder of dough while baking each batch of cookies.)

Bake in preheated 375°F oven 10 minutes or until edges are lightly browned. Remove from baking sheets. Cool completely on wire racks.

Prepare frosting. Beat butter in small bowl until softened. Gradually add sifted confectioners’ sugar; beat until fluffy. Beat in milk and imitation rum extract until well blended. Frost center of each cookie with about 1 teaspoon frosting. Sprinkle with additional nutmeg, if desired.

All materials are courtesy of Clabber Girl Baking Powder and McCormick Spice Company. For more holiday recipes, visit or

Published in the December 21, 2005 issue of Farm World.