I think I’m ready. As ready as you can be. I’ve have my pre-baby pedicure, my hair done, my other kids stuff in order…and it looks like someone threw up blush and bashful all over my nursery. Mission accomplished.

I should be sleeping right now before my 4:45 am check-in at the hospital tomorrow but I figured the chances of me actually being able to sleep tonight are pretty slim. Anxiety has taken over. I have to keep telling myself people have babies all the time. Please just tell me everything will be okay.

Take a look at this pink cluster in the corner of baby girl’s room. I became a little obsessed trying to recreate it ever since I saw it spotted on Pottery Barn’s website.

Every timeΒ I look at it, I’m reminded why I never do crafts; a) I’m not good at them. b) Anything craft that should take one hour, takes me five.

I made the fabric pom poms myself and then my husband and I spent hours last night trying to hang it all up so it looked pretty. Three hours of my life I will never have back.

These eggnog cookies are great if you like eggnog. My husband chugs the stuff. Being a little more calorie conscious, I can’t bring myself to drink more than a sip. Which is a little ironic since I ate about 10 of these cookies. These cookies are festive, soft, and taste like eggnog.
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Eggnog Cookies

Ingredients

  • 2 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 1/4 cups sugar
  • 3/4 cup salted butter , room temp
  • 1/2 cup eggnog
  • 1 teaspoon vanilla
  • 2 egg yolks
  • Eggnog Icing:
  • 3 cups powdered sugar
  • 1/4 cup softened butter
  • 1/2 cup eggnog (might need more or less)
  • 1 tablespoon nutmeg for sprinkling (optional)

Instructions

  1. Preheat oven to 300 degrees.
  2. In a medium bowl combine flour, baking powder, cinnamon and nutmeg; mix well with a wire whisk and set aside.
  3. In a large bowl, cream sugar and butter with an electric mixer. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined.
  4. Drop by rounded teaspoons onto parchment lined baking sheets, 1-inch apart. Bake for 21-24 minutes or until bottoms turn light brown.
  5. Transfer to cool, flat surface immediately with spatula. Makes about 36 cookies.
  6. For the Eggnog Icing: In small mixer bowl, beat the powdered sugar and butter until well blended. Gradually beat in eggnog until icing is smooth and the desired consistency. You may need less or more depending on the consistency you like. Sprinkle lightly with nutmeg after you ice the cookies. I used a sifter/strainer to gently sprinkle nutmeg on top. A little goes a long way when it comes to nutmeg. Makes about 1 1/2 cups.

Recipe Notes

Source: Cookie Madness