You do it every year. You buy eggnog because it’s Christmas and everyone wants a glass of eggnog to wash down their after-dinner slice of fruitcake. Or so they say. But then you have six quarts of eggnog and no one has room for liquid dessert. You and I both know December 26 is going to find us with pretty much the same amount of eggnog we started out with. Every year.
But that’s okay. In fact that’s actually terrific. Why?
These cookies. Enough said.
Next year, make these for your cookie plate and you won’t even have to wash those fancy little eggnog glasses. Eggnog in liquid form will be irrelevant. But you might want to pick up some extra anyway, in case you feel like pancakes, because you can’t really eat cookies for breakfast. Not every day, anyway.
Eggnog Cookies with Whipped Eggnog Buttercream
Yields: about 3 dozen cookies
- 21/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon cinnamon
- 6 ounces butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/2 cup eggnog
Whipped Eggnog Frosting:
- 4 ounces butter, softened
- 3 cups confectioners’ sugar, sifted
- 1/4 cup eggnog
- Freshly grated nutmeg, optional
- Preheat oven to 350 degrees F. Line baking sheets with parchment and set aside.
- Whisk together flour, baking powder, salt, nutmeg, and cinnamon. Set aside.
- Cream butter and sugars until light and smooth. Add egg yolks one at a time, mixing until just combined. Add vanilla extract and eggnog; scrape down bowl and beat on medium speed until integrated.
- Turn mixer to low and add dry ingredients. Beat just till combined.
- Chill dough for 1 hour. Use a cookie scoop or two teaspoons to drop dough 2 inches apart on cookie sheets. Bake at 350 degrees F for 10 to 12 minutes, until bottoms are golden brown. Let cool on pan for 2 minutes, then move to rack and cool completely.
- For Eggnog Frosting: Cream butter until light and fluffy. Gradually add confectioners’ sugar, beating at medium speed. Add eggnog a tablespoon at a time. Stop mixer and scrape down bowl. Start mixer and increase speed to high. Whip until frosting is light and fluffy.
- Spread frosting on cooled cookies; dust with freshly grated nutmeg if desired. Store at room temperature in a covered container.