Eggnog Cookie Balls

I have always loved Eggnog during the Holidays. I like anything that evokes the flavor, including these Cookies.

Here's what you'll need:
Preheat the Oven to 350 degrees.
A Food Processor
A Sheet Pan lined with Parchment Paper
1 1/2" Cookie Scoop (I measure the diameter of the Scoop.)


1 C  Whole Blanched Almonds without the Skin.

2 C Confectioner's Sugar, divided.
16 TBS Butter, room temperature.
1 TBS of the Best Bourbon you can afford.
2 tsp Vanilla
2 1/4 C Flour
1/2 tsp Sea Salt
1 TBS Nutmeg + additional for Garnish.


In a Food Processor:
Almonds
1/2 C Confectioner's Sugar
Pulse for 2 minutes, until finely ground.

Gradually Add:
Butter
Pulse until Creamy Smooth, scraping as necessary.

Add:
Bourbon
Vanilla
Pulse just until combined.

Add:
Flour
Salt
Pulse until it creates a Dough Ball.

Drop Dough Balls 1" apart on the Sheet Pan.
Refrigerate them for 30 minutes.

Bake 1 Pan at a time for 20 - 25 minutes. The Tops of the Cookies will be Dry and Slightly Cracked on the top.

Remove Pan to a Rack for 5 minutes.

In a small bowl:
Nutmeg
Remaining Sugar
Whisk well.
Transfer to a Pie Pan. You need a wide surface to Roll the Cookies in the Mixture.
Toss the Warm Cookies in the Mixture for the first light coating.
Transfer them to a Rack to Cool Completely.
Toss them again in the Sugar Mixture to Completely Coat them.

Transfer to a Serving Platter.
Sprinkle the Tops with Additional Nutmeg.


Enjoy!
Peace in the Kitchen!