*If you don't care to roll out long logs of dough, you may also take small spoonfuls of dough and roll each cookie individually.
*I've made these larger and smaller with different lengths of dough. Just keep an eye on baking time if you make a different size cookie.
*These cookies freeze well. Use freezer bags and layer plain cookies with waxed paper in between layers. Top with confectioner's sugar and nutmeg once you are ready to serve.
*I use full fat dairy eggnog for these cookies. I haven't tried almond or soy egg nogs to see how they would work. I think the creamy eggy richness of the regular egg nog balances with the use of only one egg and 3/4 cup butter.
Adapted from Better Homes and Gardens Christmas Cookies Magazine, 1992
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