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Eggnog Sugar Cookies
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| 2 1/2 cups | flour |
| 1 tsp | baking powder |
| 1 tsp | cinnamon |
| 1/4 tsp | nutmeg |
| 1/4 tsp | cloves |
| 1/2 tsp. | salt |
| 3/4 cup | butter room temp |
| 1 cup | sugar |
| 2 | eggs |
| 1tbsp | rum extract |
1. Stir flour 1 tsp. baking powder, spices and salt in medium bowl.
2. Beat butter with sugar in a large bowl, using an electric mixer on med-high, until fluffy, about 3 min. Beat in eggs and rum extract. Gradually beat in flour mixture, just until combined. Gather into a ball. Divide dough in half, then shape each portion into a flat disc. Wrap separately with plastic wrap. Refrigerate until firm 1-1 1/2 hours.
3. Preheat oven to 375 f. Line 2 baking sheets with parchment. Dust rolling pin with flour. Roll out 1 disc on lightly floured surface until 1/8 inch thick. Cut I. Shapes arrange 2 inch apart on sheet
4. Bake until edges start to brown about 7-8 min. Let cool on sheet 5 min before removing. Decorate with icing.
Makes 36 cookies 75 cal each 10gcarbs 1g protein 3G fat
Make ahead: freeze dough for up to a month thaw in fridge
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