Monday, December 23, 2013

Frosted Eggnog Cookies

I tried this new Eggnog Cookie recipe because it contains eggnog.  I have another one I like making, and that one contains no eggnog, and I wanted to compare.  I think they taste pretty much the same! These were fun to make though; I made them with my small cookie scoop (exactly one tablespoon), so it made quite a few; almost 50, I think.  We included these on our Christmas plates we gave to friends, so I wanted a large quantity.  
Frosted Eggnog Cookies
adapted from Cooking Classy
makes 40-50 small cookies

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 salted butter, at room temperature
3 - 5 Tbsp eggnog
1/2 tsp rum extract
3 cups powdered sugar

1.  Preheat oven to 350 degrees. In a 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. 

2.  Scoop dough out by the tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 8-12 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 (we used fresh 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.
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