Eggnog Cookie Recipe

This year, for the very first time, I tried eggnog. I sucked it up and bought the smallest jug I could get, hesitant the whole thing would go to waste. Well I'm glad to say I loved it...the flavor that is, sweet and decadent with just a hint of nutmeg. The only thing that prevented me from guzzling the whole container was the thickness, it's a bit off-putting and I couldn't imagine drinking more than a couple of sips at any given sitting. I did, however, immediately start thinking about how I could use this eggnog in my holiday baking. It's so sweet and creamy, I imagined it would make perfect cupcakes or cookies. Since I started out with just a wild idea I decided to go with cookies, using a pre-made mix I had lying around. The result was a chewy, sweet and simple eggnog cookie - simply delicious.

These are best eaten the first day, but you can keep them in an airtight container for 2-3 days (if they last that long!). Also, since I had some Candy Cane Hershey's Kisses lying around I added them to my original recipe. Admittedly though, I enjoyed the plain eggnog cookies far better. Both variations are below, enjoy!
Eggnog Cookies
yields about 3 dozen cookies
1 pkg Betty Crocker Sugar Cookie Mix
2 oz. Neufchâtel (or regular cream cheese), softened
1/4 C (1/2 stick) butter, softened
2/3 C eggnog
optional: 36 Candy Cane Kisses (more or less depending on how many you want to kiss)

Preheat oven to 375F.

Beat all ingredients in a large bowl until very well combined. Drop by rounded teaspoons on an ungreased cookie sheet about 1-2 inches apart.
Bake 12-14 minutes or until edges start to turn golden brown (don't under cook these, blech).

Remove from oven. If using the Hershey Kisses, immediately place one candy cane kiss in the center of each cookie.

Let cool completely on the pan on a wire rack.