This holiday season, I decided to try my hand at baking. Mind you, I don’t bake. Like I’ve mentioned before, my idea of baking is opening up a box and adding eggs and water. Wen I found the recipe for Eggnog Cookies, I was so excited to try it out. Sadly, that first recipe was not as tasty as I’d hope it to be. Luckily, the second recipe more than made up for the failure of the first. Since succeeding on that yummy batch I baked for my first cookie exchange, I’ve baked three more batches. And today, the kids and I just went passing out little red baggies tied with jingle bells and curly red ribbon full of yummy eggnog cookies to our neighbors.
In the words of my dear husband, “Tastes like Christmas in your mouth.”
For a yummy batch of Eggnog Cookies, you will need;
2 1/4 cups of all purpose flour
1 teaspoon of baking powder
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1 1/4 cups of white sugar
3/4 cups of butter (softened)
1/2 cup of eggnog
1 teaspoon of vanilla extract
2 egg yolks
1 tablespoon of ground nutmeg
Preheat oven to 300 degrees F (150 degrees C).
Combine the flour, baking powder, cinnamon and nutmeg. Mix well and set aside.
Cream together the sugar and butter. Add eggnog, vanilla and egg yolks and beat until smooth.
Add the flour mixture and mix until combined; be careful not to overmix
Drop by rounded teaspoonfuls onto ungreased baking sheets 1 inch apart. Sprinkle lightly with nutmeg. Bake for 23 to 25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with a spatula.
2013 recipe revision. I added an extra stick of butter, substituted the all purpose flour with whole wheat flour, and instead of sprinkling nutmeg at the end before baking, I mixed the nutmeg in 1/2 cup of powdered sugar, and rolled the finished cookies in the sugar after cooling. AMAZING!!!