I’m not an eggnog girl. It’s always grossed me out, from the sour aftertaste to the soft-serve ice cream thickness (it takes me an hour to drink a glass). But this year, with a little help from good ole’ time-waster, Pinterest I can be a part of the eggnog club without the fear of vomiting in the middle of the party.
I had my pick of eggnog recipes, from french toast to muffins to cheesecake, but I’m no Ina Garten so cookies were the safest and wisest choice. These took an hour to make from start to finish and are the perfect holiday treat to dip in milk while glued to 25 Days of Christmas (Home Alone II or Christmas Vacation?).
Note: these ingredients don’t include the icing ingredients AND I forgot to put vanilla extract in here. See the recipe at the bottom.
Dry ingredients are boring
Does anyone else find it hard to resist eating the sugar and butter mixture or am I alone on this one?
My handheld mixer was on steroids this weekend. Seriously, the low speed was spinning so fast I still have dough on my walls.
I ate half of this.
Next time I would make these a little less thick, maybe 1/4 inch.
Once cookies cool, drizzle the icing on and sprinkle nutmeg on top. Then, Instagram. Then, devour.
These cookies were a hit with Nick and his roommates and with my sweet tooth. Also, I want to try to make my own eggnog but I’m increasingly scared that I’ll give myself salmonella so maybe I’ll save that one for next year. If you’re daring, here’s Alton Brown’s recipe.
Do you have a favorite recipe you and your family make every year around this time?
P.S. Where eggnog comes from.
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup SALTED butter, room temp
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg
Preheat oven to 300F.
In a medium bowl combine flour, baking powder, cinnamon and nutmeg; mix well with a wire whisk and set aside.
In a large bowl, cream sugar and butter with an electric mixer. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined.
Roll out dough so it’s 1/2-1/4 inch thick onto ungreased baking sheets, 1″ apart. Sprinkle lightly with nutmeg or skip this step and sprinkle on the nutmeg after you ice the cookies. Bake for 23-25 minutes or until bottoms turn light brown.
Transfer to cool, flat surface immediately with spatula.
2 cups confectioners’ sugar
1/4 cups softened butter or margarine
1/3 cups commercial eggnog
In small mixer bowl, beat confectioners’ sugar and butter or margarine until well blended. Gradually beat in eggnog until icing is smooth. Makes about 1 1/2 cups. Drizzle on cooled cookies and sprinkle on the nutmeg.
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