Eggnog Cookies

Directions:

1. Preheat grill with pizza stone or Blue Rhino Razor for high indirect heat. Set pizza stone so it’s not over the flame. and heat grill to at least 350°F. 
2. With a blender, mix together the sugar cookie mix, egg, melted butter and eggnog.
3. With a tablespoon or metal scoop, drop the cookies onto a parchment lined baking sheet.
4. Using the bottom of the rolling pin, slightly flatten the cookie and dip into cinnamon sugar.
5. Grill: Place the baking sheet on top of the pizza stone and close the lid and bake for 10 minutes, until lightly browned.
6. Razor: Place cookies directly on griddle.
7. Make sure to watch the heat and adjust dials to maintain 350 degrees.
8. Once done, remove from sheet onto a baking rack and allow to cool.
9. While cookies are cooling, whisk together the powdered sugar, nutmeg and eggnog.
10. To avoid a mess, transfer the cooled cookies on a baking wire rack and place onto a baking sheet lined with parchment paper.
11. Transfer the glaze into a small, freezer plastic bag, removing air from top of bag and seal close.
12. Cut the corner tip off one end and pipe the glaze on top of the cookies.
13. Place the cookies on decorative holiday plate and serve with your finest brandy!