EggNog Cookies



It was either drink that damned eggnog or cook with it and the last thing I need to do right now is drink a container of eggnog so I had no choice. I know that might sound weird because you would think eating a ton of cookies with eggnog in them is worse than drinking the stuff, but i rarely eat much of my own baking so it's kind of like putting it away in the back of the closet where I will forget about it.



The recipe from Mrs Claus' Cookbook seemed to be the one that all the others were based on so I made those but I loved the idea of an eggnog drizzle so I took that from the recipe I didn't use on Slow Roasted Italian's blog. This turned out to not really be the kind of drizzle I had in mind but it was delicious. It was more of a glaze so my efforts to make a pretty pattern were useless as it all just ran into each other and coated the cookies instead so don't bother . Just drizzle it on and let it do it's thing.
We usually like our cookies to be more crispy and crunchy but these are soft and cakey and they really grew on me after my initial taste. I will definitely make these again next year.

Eggnog Cookies
from Mrs Claus' Cookbook

3/4 cup softened butter
1 1/4 cups sugar
1 tsp vanilla
2 large egg yolks
1/2 cup eggnog
2 1/2 cups flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg


Eggnog Drizzle
from the Slow Roasted Italian

1 ½ cup powdered sugar
6 tablespoons eggnog
1 teaspoon pure vanilla extract




Preheat the oven to 300F

Combine the flour, cinnamon, nutmeg, baking powder in a bowl and whisk to combine thoroughly. Set aside.

In the bowl of your stand mixer, cream the butter and sugar for about 3 minutes at medium speed. Add the eggnog, vanilla and the yolks and beat at medium speed until it's nice and smooth. Now start addding the flour mixture, a bit at a time and mix at low speed until blended but don't overmix.

Drop by tbls onto a parchment lined backing tray, about an inch apart. Bake for 23-25 minutes or until the bottoms are light brown. Transfer to a rack to cool immediately.
Once they are totally cooled, you can do the drizzle.

Combine the powdered sugar, eggnog and vanilla in a medium bowl.  Whisk it until well combined and smooth.  Drizzle over cookies and then sprinkle with fresh grated nutmeg.  

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