Eggnog Frosted Snickerdoodle Snowman

Ingredients

Cookie Batter:

1 cup / 250 ml

softened unsalted butter

1 1/4 cup / 300 ml

granulated sugar

2 tsp / 10 ml

rum (or vanilla) extract

1/2 cup / 125 g

Egg Creations Whole Eggs Original, well shaken

3 cup / 750 ml

all-purpose flour

2 tsp / 1o ml

cream of tartar

1/2 tsp / 2 ml

each baking soda and salt

1/4 tsp / 1 ml

ground nutmeg

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Spiced Sugar:

1/4 cup / 50 ml

granulated sugar

1 tsp / 5 ml

ground nutmeg

1/4 tsp / 1 ml

ground cinnamon

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Eggnog Frosting:

3 1/2 cup / 875 ml

icing sugar

1/4 cup / 50 ml

softened unsalted butter

1/4 cup / 50 g

Egg Creations Whole Eggs Original, well shaken

2 tbsp / 30 ml

35% whipping cream (approx.)

1 tsp / 5 ml

rum (or vanilla) extract

1 pinch

each ground nutmeg and salt

Halved peanut butter cups, mini chocolate chips, candy coated chocolates, jellybeans, licorice whips and/or sprinkles etc. (optional for decorating)

Directions

1. Beat butter, sugar and rum extract until fluffy; scraping bowl as needed. Add egg, beating until well combined.

2. Blend flour with cream of tartar, baking soda, salt and nutmeg in a separate bowl; add to mixer and beat on low just until a thick dough forms. Chill dough for 30 minutes or until firm enough to form a ball.

3. Spiced Sugar: Blend sugar with nutmeg and cinnamon in a shallow bowl; set aside.

4. Preheat oven to 350°F (180°C).

5. Roll dough into about 20 balls each of two different sizes, 1 1/2 inch balls (1 1/2 tbsp) for the body and 3/4-inch balls (2 tsp). Once all balls are rolled, coat the balls in spiced sugar.

6. To create each snowman, place 1 larger and smaller ball together with edges touching on parchment paper-lined baking sheets, spacing 3-inches (8 cm) apart.

7. Bake, in batches, for 12 to 14 minutes or until golden around the edges. Cool completely on baking sheets.

8. Eggnog Frosting: Combine sugar, butter, liquid eggs, cream, extract, nutmeg and salt in a mixer bowl. Whip on low until combined; increase speed to high and whip for 2 to 3 minutes or until fluffy. (If frosting seems too soft, refrigerate for 15 minutes to firm up slightly.)

9. Spread cookies evenly with frosting. If desired, use a halved peanut butter cup to form a hat and mini chocolate chips for eyes and buttons, use an orange chocolate candy or jellybean for the nose and sprinkles or licorice whips to make a scarf.

Tips

1. Because our liquid eggs are pasteurized, they can be used without cooking to add distinctive flavour our eggnog frosting.

2. Unfrosted cookies can be held at room temperature for up to 3 days or frozen for up to 1 month.

3. The prepared frosting can be held in the refrigerator for up to 3 days. Bring out to room temperature, about 15 minutes before using, to make it easier to spread.

4. Once frosted, consume cookies within 4 to 6 hours or transfer to the refrigerator for up to 2 days.