Brandy Drops

These cookies are eggnog in cookie form. It must be the brandy and nutmeg that give them this distinctive egg nog flavor.  Because I love egg nog, naturally, I loved these cookies. The cookies make a great addition to a Christmas cookie plate or can just be enjoyed any time.

The recipe itself is very simple. I did find that the cookies spread when baking, so be sure to place the dough two inches apart. The use of powdered sugar instead of granulated sugar results in a very delicate cookie. I followed the recipe and topped each cookie with a pecan, but if you are concerned about nut allergies, you could easily leave the pecans off.

Brandy Drops 

• 1 cup softened butter
• 2 cups powdered sugar
• 2 eggs, beaten slightly
• 2 1/4 cups flour
• 1/4 tsp. nutmeg
• 1/4 tsp. salt
• 2 Tbsp. brandy
• Pecan halves

Cream butter; add sugar and cream again. Beat in eggs. Stir in the dry ingredients alternating with the brandy. Chill. Drop by heaping teaspoonfuls two inches apart on a greased cookie sheet. Top each cookie with a pecan half. Bake at 350 for 8-10 minutes. Remove from sheet; cool on rack. Enjoy!