Eggnog Cookies

These cookies are absolutely wonderful and are a must-bake. The nutmeg in these imparts a slightly egg-noggy flavor. These are fantastic for the holidays and anytime you are jonesing for some 'nog.


Ingredients

1 cup Splenda® or sugar
⅓ cup Smart Balance® buttery spread
1 large egg
2 tablespoons skim milk
1 teaspoon vanilla extract
2 cups unbleached white flour
2 teaspoons baking powder
½ teaspoon salt
Generous sprinkle of ground nutmeg

In a large mixing bowl, cream together the sugar and the butter substitute. Beat in the egg, vanilla, and milk.

In a medium bowl, sift together the flour, baking powder, salt, and nutmeg. Gradually add the dry ingredients to the wet and beat after each addition.

Cover and refrigerate the dough for 2 hours.

Preheat the oven to 375°F. Lightly spray a baking sheet with canola oil spray.

Either form the dough into 48 1-inch-diameter balls or roll out to ¼" thickness and cut out shapes. Place onto baking sheets (if you made the ball-shaped cookies, press the centers down slightly) and bake for 8 minutes, or until light brown. Remove cookies from baking sheet and let cool on racks.