Cookies

I love to bake, especially cookies. Most of the time I make some kind of chocolate chip recipe since that is Chris's favorite. I try to have cookies it the freezer for him to take to work for lunch. Sometimes I have occasion to make a different kind though.
Last Saturday I hosted a cookie exchange at my house. The first time I had heard of a cookie exchange was when I lived in Denver. My friend Liz talked me into hosting one there. It was a lot of fun. The idea is that the guests bring a certain amount of cookies and leave with many different kind. I like to put them on plates or in bags and take them to neighbors and friends who weren't at the party.

This year I had seven friends show up to exchange goodies. All the cookies were homemade and there many wonderful kinds. We had chocolate-dipped shortbread, carrot cake cookies, chocolate mint, meltaways, soft gingersnaps, pumpkin chocolate chip, mock turtle cookies, and eggnog cookies. I made the eggnog cookies. The recipe is from the Chinaberry Cookbook. We had peach nectar punch and crackers and a cream cream cheese kind of dip for an appetizer and creamy chicken noodle soup, minestrone and rolls for lunch. We ate on my China and talked about our kids, Christmas traditions, and baking. It was a lovely party. I am really glad my friends made the effort to come. It's a busy time of year but it's nice to just come and relax for a few hours and do something for ourselves.

Here is the recipe for the Eggnog Cookies:
Eggnog Cookies
1 cup soft butter
2 tsp vanilla extract
1 egg
2 tsp nutmeg
3/4 cup sugar
2 tsp rum extract
2 cups flour
1/4 tsp salt
Rum Frosting
Cream butter and sugar until fluffy. Add extracts, then egg and mix well. Combine flour, nutmeg and salt and gradually add to the butter mixture, blending well. Chill at least one hour. Allowing about 1 Tbs of dough for each cookie, shape into balls and bake 2 inches apart on ungreased baking sheets. Bake in a 350 degree oven for 12-15 minutes. Cookies should not be browned. Cool before frosting with Rum Frosting.
Rum Frosting:
1/4 cup soft butter
1/2 tsp vanilla extract
2-3 Tbs milk
1 tsp rum extract
2 1/2 cups powdered sugar
Cream butter, add extracts and mix well. Add sugar gradually, then add milk and mix to spreading consistency.

I like these cookies because they have a nice flavor but not overpowering. Enjoy!