Monday, January 9, 2012
I know, I know! The holidays are over and here I am posting not only a cookie recipe, but an eggnog cookie recipe. I have some nerve don't I? Well, hello, this is a dessert blog. Surely you expected nothing less...
In my defense, I made these before Christmas and am just now getting around to posting. However, there is always room for cookies and my local stores still have eggnog stocked so you still have time. Otherwise, you can tuck this recipe away until eggnog season rolls around again...
On their own, these cookies are essentially a sugar cookie with an eggnog aftertaste. The eggnog flavor kind of sneaks up on you after you've taken a few chews. The icing definitely brings the eggnog flavor. They are exactly what you, or at least what I, want in a sugar cookie: slightly crispy on the edges and soft and chewy in the middle. I particularly liked how they got chewier each day.
A note about piping the icing, despite how cool the pictures of the iced cookies look, I would definitely change my technique if I make these cookies again. First, I used a plastic baggie and cut the opening too big. Smaller is better here, folks. Second, I should have separated the cookies before the icing set/dried because I had all these little tails of icing hanging off the cookies once I separated them. (It was actually kind of cute. And the dogs appreciated when the little pieces kept falling on the floor. You know, on accident...ahem...) Finally, in light of the icing tails, it might have been easier, and definitely would have been prettier, to do swirls on all the cookies.
Iced eggnog cookies
Adapted from Cookie Madness
Yield: 6 dozen small cookies; 1.5 cups icing
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 teaspoon freshly grated nutmeg (or 1/2 teaspoon pre-ground)
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 (optional)*
3 C. confectioners’ sugar
1/4 C. softened butter
1/3 C. commercial eggnog (use as much as you need)
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.
Drop by rounded teaspoons 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.
While the cookies are baking, make the icing: In small mixer bowl, beat confectioners’ sugar and butter until well blended. Gradually beat in eggnog until icing is smooth.
Transfer to cool, flat surface immediately with spatula. Ice the cookies after they are completely cool.
I didn't top the cookies with nutmeg because I was intending to pair them with nutmeg ice cream and I didn't want the flavor to over power everything. However, if you're eating them on their own, the nutmeg topping is highly recommended.