Eggnog Sugar Cookies

I found this recipe via one of my fave blogs, Dinner With Julie a few years back, and have made it annually since.  Julie is a well known blogger/food writer who is also located in Calgary, so I can trust that her recipes will turn out perfectly every time.  When I go to her blog I know I won't have to adapt for climate or elevation, all which make a difference in how your baking turns out.  It's something we don't really think about as we share our recipes globally, but it really does make a huge difference! 
I also adore Julie's recipes for being low in fat!  Check out her book One Smart Cookie for lower fat alternatives to many traditional cookie recipes.  You can also find this Eggnog Sugar Cookie recipe in that book.  If you're a local, I know CPL has copies for sure, or check out your local library or bookstore!  I tried searching her website for the recipe to link directly to her version, but I can't find the recipe on her website!   
I have a well used, dog-eared printed copy of this recipe in my binder, so I can still share this with you! 
 

I find this cookie dough is very forgiving and easy to work with, and is the perfect compromise for those of us (uh, me) who don't enjoy short bread.   Or those who find may gingerbread too much.   This Eggnog Sugar Cookie recipes meets in the middle, so we can still provide something simply spiced, and not too overly sweet for our holiday platters. 

Please note - This recipe requires a bit of forethought, as the dough needs to be refrigerated before cutting.  I usually make it in the evening after the kids go to bed, and then bring it out as a fun afternoon activity the next day.  We can break out our cookie cutters, and get crazy!

 

Eggnog Sugar Cookies

1/4 cup butter, softened

2 Tablespoons Canola oil

3/4 cup sugar

1 egg

1 teaspoon vanilla or rum

1 3/4 cups flour

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

Using a medium bowl stir flour with baking powder, spices and salt, and set aside.

Beat butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy.  Beat in egg and vanilla.  Then gradually beat in flour mixture, just until combined, you can use your hands to bring the dough together, it may be crumbly, but that's okay!  Gather dough into a ball, wrap with plastic wrap and refrigerate until firm, 1 to 1 1/2 hours.

Preheat oven to 350F. Line baking sheet with parchment, or spray with oil.  Dust a rolling pin with flour.  Roll out dough in between the plastic, or in between parchment (saves on clean up!), or on a lightly floured surface until 1/4-1/8 " thick.  Cut into shapes using cookie cutters or the rim of a small drinking glass.  Arrange cookies approximately 2" apart on prepared sheets and bake in centre of oven until cookies just start to brown at the edges, 10-12 minutes. 
Allow cookies to cool completely on a rack. Gather any dough scraps and form into a disc, then chill until firm enough to re-roll and cut.  Decorate with icing, if desired...I like to sprinkle mine with sugar before baking! 

Enjoy!