What could be better than holiday baking?
Well, since I needed to take something for my Monday Cookie Exchange, I decided I needed to get my rear goin’ and off the couch after my “wisdom tooth extraction ordeal weekend”!” Yep! That’s what I called it! So Phase I begins…now!
Went and stocked up on my baking items, pulled out the “ole’ faithful” mixer,
WAIT! Eggnog? YEP! We are makin’ eggnog cookies!
First I have to add that y’all know I love baking but I’m really not a big fan of sweets. Weird, but true. I used to love making sugar cookies when my kids were young but I didn’t care to eat them–too sweet. So why am I telling you this? Well, these reminded me of sugar cookies but these melt in your mouth, the eggnog touch is amazing and well…you’re just gonna have to try them yourself. AND, don’t use a cookie exchange as an excuse! Just make ’em!
(32 cookies) (adapted from Allrecipes)
2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg, plus more for topping
1/2 tsp ground cinnamon
3/4 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large egg yolks
1 tsp vanilla extract
1/2 tsp rum extract
1/2 cup eggnog
1/2 cup butter, at room temperature
3 – 4 Tbsp eggnog
1/2 tsp rum extract
2 ½ cups powdered sugar
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 11 – 13 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.
For the Eggnog Frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add in rum extract and 3 Tbsp eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency.
They aren’t the prettiest or don’t even seem that special – but ooh la la—they are really yummy!