Monday, August 15, 2011

Eggnog Cookies

My trials and tribulations in the kitchen did not turn out for my intended recipe, so I had to go to my back up plan.
It is another "out of season" recipe.  It may be out of season, but you can get your hands on eggnog via  For some reason I have been thinking about making something with eggnog for a few months.  Maybe it is because I am ready for the cold winter weather and am looking forward to the winter holidays.  The aroma and the taste of these cookies did get me into a holiday spirit.  They are just the thing to get you motivated about planning your Christmas this year.

Some people think it is funny, but I buy Christmas presents all year long. I am always asking my family what they want or make notes when they are discussing something they want or need.  Based on that, you will not find me in the crowd of last minute shoppers. Now more about this recipe...

The standard recipe for these cookies states to drop them on a baking sheet, but that method does not make for a pretty cookie.  I used a big tip and swirled onto the baking pan.  The batter flattened out when it baked and they came out pretty even sized.

This cookie is not puffy, but more flat and crispy.  The eggnog along with the spices does make for a good flavor to the cookie.  Also, the rum flavored icing really pairs well with the eggnog flavor.  This recipe makes about 3 dozen cookies.

Eggnog Cookies
courtesy of All Recipes

3/4 cup brown sugar
1/2 cup white sugar
3/4 cup butter (room temp)
2 egg yolks
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 cup eggnog
1 tsp baking powder
2 1/4 cup flour
1 tsp vanilla extract

1 1/2 cups of powdered sugar
3 tbs butter (room temp)
3 tbs rum

To make the cookies, first line two baking sheets with parchment paper.  Preheat the oven to 300 degrees.  Also prepare a piping bag by using a coupler and a large piping tip or cut off 1/4 of the corner of a zip lock bag.

Sift together the cinnamon, baking powder, nutmeg and flour.  Set aside

In another bowl, cream together the butter and both types of sugar.  Once the consistency is light and fluffy, beat in the vanilla extract, egg yolks and eggnog.  Then fold the flour mixture into the batter until no more dry streaks remain.

Then fill pastry or zip lock bag with batter.  Using the bag, push dough out into circles on baking sheet spacing about 1 inch apart.  The circles should be the size of quarters and any tips of dough sticking up should be pushed down.  Place filled baking sheet in oven and bake cookies for about 20-23 minutes.  Cookies will be done when edges are a golden color.

Remove pan from oven and let cookies cool on pan for 3 minutes.  Then transfer to a rack to finish cooling.  Repeat forming and baking process until there is no more batter.

To create the icing, place butter and powdered sugar in a bowl and beat until smooth.  Then add the rum and beat for 2 minutes more.  Once cookies have cooled, use a knife and frost as desired.  Icing should set up after 2 hours.

For additional flavor, you might want to sprinkle some toasted pecans on top of the icing before it sets. Enjoy!