#FoodieExtravaganza: Eggnog

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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!

Eggnog Cookies

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

Steps:

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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/*

Eggnog Cookies

Be sure to check out these other festive eggnog recipes:

Gingerbread Eggnog Cookies – A Day in the Life on the Farm
Nutty Nog Caramels – Culinary Adventures with Camilla
Eggnog Rice Pudding – The Joyful Foodie 
Peppermint Eggnog Hot Chocolate – Trial and Eater
Eggnog Chocolate Chip Cake – Fearlessly Creative Mamas
Fruity Eggnog Bread Pudding – Cindy’s Recipes and Writings
Chewy Eggnog Cookies – We Like to Learn as We Go
Eggnog Waffles and Syrup – Making Miracles
Eggnog Pound Cake with Eggnog Glaze – Food Lust People Love 
Eggnog Kringel – Passion Kneaded
Banana Chocolate Chip Eggnog Coffee Cake – The Sweet {Tooth} Life
Eggnog Cupcakes – Baking in Pyjamas
No-Bake Eggnog Cookies – Rhubarb and Honey
Eggnog Mexican Flan – Pantry Friendly Cooking
Eggnog Fudge – Mrs. Penguin
Eggnog Creme Brulee – The Freshman Cook
 

20 thoughts on “#FoodieExtravaganza: Eggnog

  1. Nutmeg was one of those spices I didn’t like as well but I guess I’ve finally grown up too because now I do! I even buy the whole nutmeg and grate it with my microplane so the smell and flavor are strong and fresh. Love these cookies, Lauren!

  2. Melt in your mouth cookies are sounding awesome right about now. I know how you feel about nutmeg. I used to be overwhelmed by the flavor whenever I added it to anything, but over time it grew on me. Now I love it!

  3. I didn’t know Target had generic brand eggnog, they always have the best seasonal items so I’m not surprised.:) I think cinnamon is a great alternative to nutmeg, these cookies look and sound great!

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