This month’s #FoodieExtravaganza is celebrating Eggnog! The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient into recipes to share with you. For December, I don’t think our host Alexis of We Like to Learn as We Go could have picked a more perfect ingredient!
I am pretty sensitive to nutmeg, so I’ve never been a huge fan of eggnog. I think though that my increased baking endeavors have helped me get used to it. My mom’s stuffing is a simple bread, egg, nutmeg, salt, and pepper and every year I try it and every year I can’t get past the nutmeg. But this year I enjoyed it! Hooray for growing up.
But back to the eggnog. I have no doubt that the brand of eggnog makes all the difference. For this challenge I bought the generic Target brand and loved it!
These cookies are absolutely divine. They really do melt in your mouth and are better than store bought. I garnished half of the cookies with cinnamon and half with nutmeg. I have some more frosting leftover and plan to make another half batch of cookies to use it up!
Ingredients for the cookies:
- 3/4 C room temperature butter
- 1/2 C sugar
- 1/2 C brown sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 1/2 tsp rum extract
- 1/2 C eggnog
- 2 1/4 C flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
Ingredients for the frosting:
- 1/2 C room temperature butter
- 1/2 tsp rum extract
- 3 tbsp eggnog
- 3 C powdered sugar
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer, beat butter with both sugars until fluffy. Add egg yolks one at a time until combined. Mix in both extracts and eggnog.
- In a bowl whisk together the flour, baking powder, salt, and spices. Add dry ingredients to the stand mixer in two batches and mix until combined.
- Drop spoonfuls of dough onto a parchment lined cookie sheet. Bake for 12 minutes, until the edges are lightly golden. Let cool five minutes on cookie sheets and transfer to cooling rack.
- Make frosting: In the bowl of a stand mixer, beat butter until fluffy. Mix in rum extract, eggnog, and powdered sugar. If needed, add up to a total of 5 tbsp eggnog. Frost cookies once completely cooled and garnish with sprinkling of nutmeg or cinnamon.
*This recipe is adapted from Jaclyn at http://www.cookingclassy.com/2013/11/melt-mouth-eggnog-cookies/*
Be sure to check out these other festive eggnog recipes: