Tonight begins one of my all-time favorite events in the city of Tyler, Texas: Holiday in the Park.
We first moved to Tyler six years ago on Dec. 22, but before we moved, we made many weekend trips up from southeast Texas to buy a house, bring some loads of household goods to the new house and get as settled in Tyler as we could before the actual moving date (because let’s face it, moving three days before Christmas is insane.)
On one of those early trips (it might actually have been the same weekend we bought our house), we visited Tyler’s annual Holiday in the Park.
Holiday in the Park, located at Bergfeld Park in the heart of the city, features a craft show, Kids Zone and food. However, it most importantly features the snow hill and the snow field!
No matter what the temperature, my boys LOVE this event. They get in line over and over and over for the snow hill, riding inflatable tubes down ribbons of ice. They love the snow field even more, where they can spend several minutes engaged in all-out snowball warfare until they have to let some other kids (big and small) have a turn.
It’s seriously one of the most fun festivals I’ve ever been to and safe to say that it’s their favorite, too.
Tonight, before we hit the “slopes” tomorrow morning, we’ll enjoy these holiday eggnog cookies. Curt, my older son, LOVES eggnog, but no one else in the family is a huge fan unless it’s in these cookies. He can sip the leftover eggnog while he munches on these!
1 cup butter, softened
2 1/3 cups sugar, divided
1 tsp vanilla or rum extract
1 cup eggnog
4 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cream of tartar
1/2 tsp ground nutmeg
Preheat oven to 350° F. In a large bowl, cream together the butter and 2 cups of sugar until light and fluffy. Beat in the egg and vanilla.
In a large bowl, sift together the flour, cream of tartar, baking soda and salt. Add the flour mixture to the creamed mixture, alternately with the eggnog. The dough will be thick and slightly sticky.
Mix together 1/3 cup sugar and 1/2 teaspoon ground nutmeg in a small bowl. Shape the dough into rounded tablespoons; roll in sugar and nutmeg mixture.
Place 2 inches apart on ungreased baking sheets and bake for 8-10 minutes, or until cookies are just set and starting to crack.
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