1/2cupsugarI used turbinado. It adds a tiny bit of crunchy texture to the cookie.
1 cupbutterroom temperature
2 1/2 to 3cupsall purpose flour
Mix the butter and sugars together, and then add the egg and mix until well blended.
In a bowl, add all dry ingredients and mix together. Add a cup of the dry mix to the butter, sugar, mix, and then add a half cup at a time until it's all mixed together. Don't over blend or the cookies will be tough. If the dough isn't stiff, add a little more flour, up to a half-cup.
Using an ice cream scoop, drop the dough onto a cookie sheet. Leave enough room for the cookies to spread 50% of the size of the ball. If you need to spread the cookies out among a lot of people you can use a one-ounce scoop.
Bake at 350°F for 9 to 15 minutes or until starting to turn golden brown. Remove the cookies before they brown so they'll stay soft. Let cool on the cookie sheet for five or six minutes and then move to a cooling rack.
Creamy Eggnog Frosting
Melt the butter. Combine all ingredients in a small bowl. Blend until smooth and creamy.
When the cookies are complete cool, drizzle or spread the frosting. Store the cookies in a single layer, uncovered, overnight to let the frosting dry.
Did you know? Almond extract cuts sweetness. Go lightly. Resist the urge to add more than an eight-teaspoon until after you taste the frosting.
Cooking with Chef Robin, On The Fire, Big Wild Radio.