I know, I know. Christmas is over. But I wanted to share some photos of the Christmas cookie party I go to every year. The way we do it is that most of us bring cookies already baked for everyone to decorate, and the remaining people bring cookies to be baked once we’re there. This year we had gingerbread, sugar and eggnog cookies to decorate, and peanut butter blossoms and peppermint crisps to drop on a cookie sheet and bake.

For the peanut butter blossoms I bought Hershey holiday bells instead of Hershey kisses. They were real cute until they started melting.

Of all the decorated cookies, this one’s my favorite. I made a tiny pompadour head coming out of an angel.

This eggnog snowman cookie was decorated especially for me by my friend Rachel. She is a master baker if I ever knew one. (Check out her blog for all kinds of baking inspiration). She actually came up with her own version of this eggnog cookie and frosting recipe based off of one from America’s Test Kitchen. Here’s her recipe, which I would 100% recommend trying. They were delicious.

Eggnog Cookies
adapted from America’s Test Kitchen Holiday 2010 Holiday Cookies

3 1/2 cups all-purpose flour
1/2 tsp baking soda

1/2 tsp freshly grated nutmeg
1/2 tsp salt
2 sticks unsalted butter, softened
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 lrg egg, room temp
1/2 cup plus 3 tbsp eggnog
2 tbsp rum
2 cups powdered sugar

1. Combine flour, baking soda, nutmeg, and salt in bowl. With electric mixer on medium-high speed, beat butter and both sugars until light and fluffy, 2 minutes. Add egg and beat until incorporated. Reduce speed to low and alternate additions of flour mixture and 1/2 cup eggnog, mixing after each addition until combined. Divide dough into quarters, wrap in plastic wrap, and refrigerate until firm, 1 hour.

2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees F. Line 2 baking sheets with parchment paper. Toll each dough quarter on a lightly-floured flat surface to 1/8-inch thickness.Using cookie cutter, cut out cookies and place 1 inch apart on prepared baking sheets. Bake until edges are light brown, 6-10 minutes, rotating pans halfway through baking. Cool 10 minutes, then transfer to wire racks to cool completely.

3. Whisk remaining eggnog, rum, and powdered sugar together until smooth. Spoon scant teaspoon glaze over cookies, then decorate with sprinkles- be creative!