During the holiday season, I was torn on what to bake. Food isn't stuff to mindlessly shovel in your face-- it's a form of expression. You wouldn't make ice cream for someone lactose intolerant. You take into consideration who is going to eat what you create, not your own fat kid desires. That is unless of course you don't like the person... bake 'em a brick in that case (just kidding?).
As it turns out, the boy's father loves eggnog. This came as a bit of a surprise because the boy hates the stuff- he won't touch it with a 10 foot pole. Plus, his family likes to keep everything super healthy. Eggnog by it's sheer nature is loaded with delicious calories. That's part of the fun of the holiday season- a little indulgence here and there never hurt anybody. Eggnog it is!
I was torn between 2 cookie recipes: one from Spork&Foon and the other by HungryGirl. Honestly, I really wanted to make the version from Spork&Foon because of the cute cookie cutter potential. Sandwich cookies can be a bit heavy but these look fluffy and welcoming. Per my insider resource's on what the boy's dad would like, I went with the HungryGirl recipe. Another day Spork&Foon!!
There is one small hitch: flavor. Nobody could tell they were eggnog. I'm not blaming the recipe- maybe it was the brand of eggnog I used. Someone said "rum" which is kind of correct for eggnog. Maybe if more spice was added? They were delicious- don't get me wrong- but they did not have that distinct eggnog taste I was going for.
PS. Today is the last day to sign up for the giveaway! Be sure to sign up!
Iced Eggnog Cookies
from Hungry Girl Por Vida1 1/2 cups all-purpose flour
1/4 teaspoon freshly grated nutmeg (or ground)
1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons softened, unsalted butter
3/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/3 cup dairy eggnog, well shaken
1 cup confectioner’s sugar
pinch of salt
1/8 teaspoon fresh grated nutmeg (or ground)
2 tablespoons eggnog
1 tablespoon unsalted butter, melted
Preheat oven to 350F. Line 2 baking sheets with silicone liners or parchment, set aside.
In a medium bowl whisk together flour, nutmeg, baking powder, and salt. Set aside.
In the bowl of a stand mixer or with electric beaters, cream butter and sugar until light and fluffy. Add egg, beat to combine and scrape bowl well. Add vanilla, beat to combine. Mix in flour and eggnog alternately, beginning and ending with flour, until just combined. Scrape down sides of bowl as needed.
Drop tablespoons of dough on cookie sheets about 1 1/2 inches apart-cookies will flatten slightly while baking, but still be domed. Bake sheets 1 at a time until cookies are puffed and slightly golden around the edges (9-12 minutes). Cool the cookies on sheets for 1 minute before transferring to a cooling rack.
To make the glaze: Whisk together all of the ingredients until combined. Add more confectioner’s sugar or eggnog to acheive the consistency you like. Spoon glaze over slightly warm cookies. Allow to set on wire rack until cool and glaze hardens slightly.
In a medium bowl whisk together flour, nutmeg, baking powder, and salt. Set aside.
In the bowl of a stand mixer or with electric beaters, cream butter and sugar until light and fluffy. Add egg, beat to combine and scrape bowl well. Add vanilla, beat to combine. Mix in flour and eggnog alternately, beginning and ending with flour, until just combined. Scrape down sides of bowl as needed.
Drop tablespoons of dough on cookie sheets about 1 1/2 inches apart-cookies will flatten slightly while baking, but still be domed. Bake sheets 1 at a time until cookies are puffed and slightly golden around the edges (9-12 minutes). Cool the cookies on sheets for 1 minute before transferring to a cooling rack.
To make the glaze: Whisk together all of the ingredients until combined. Add more confectioner’s sugar or eggnog to acheive the consistency you like. Spoon glaze over slightly warm cookies. Allow to set on wire rack until cool and glaze hardens slightly.
