Many Christmases ago, my mom and dad gave both my sister and I a copy of the “Mrs. Fields Best Cookie Book Ever!” I was in college at the time, and while appreciative, I didn’t think I’d get a whole lot of use out of a cookie cookbook.
For the most part, the cookbook remained closed until I graduated, and the benefits and burdens of
raging parties school work gave way to free time. I filled some evenings after work or lazy weekend afternoons baking cookies from my lone dessert cookbook.
From snickerdoodles to chippity chippers to marshmallow clouds, the cookies baked from recipes in Mrs. Fields’ cookbook has made many a happy cookie eater out of my friends. These egg nog cookies are no exception.
Though store bought egg nog is perfectly acceptable for use in an eggnog cookie recipe, I opted to make homemade eggnog. I am trying to make more of an effort to use “from scratch” ingredients when time, cost and knowledge permits. I enjoy becoming more aware of how ingredients come together to make the foods that line grocery store shelves.
I did not expect to be much of an eggnog fan. I tasted the drink before and recall it elicited a ho-hum response. I now stand corrected as this homemade eggnog was fantastic! It was flavored with just the right amount of spice, the booze added just the right amount of warmth, and the whipped egg whites made the drink very light.
If you like eggnog but have never made homemade, or if you would like to try eggnog for the first time, challenge yourself to make homemade. It will be worth it.
As for the cookies, the recipe instructs bakers to sprinkle the dollops of cookie dough with nutmeg just before baking. I opted to roll the dough in a cinnamon and sugar mixture I had on hand, which added a slightly crunchy coating to the cookie. I liked the crunch, but if you prefer a softer cookie, stick with the nutmeg. Enjoy!
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1¼ cups granulated sugar
- ¾ cup (1½ sticks) butter
- ½ cup eggnog
- 1 teaspoon pure vanilla extract
- 2 egg yolks
- optional: additional sugar, cinnamon, and nutmeg
- Whisk together the flour, baking powder, cinnamon, and nutmeg in a medium bowl and set aside.
- Cream the sugar and butter together on medium speed.
- Add the eggnog, vanilla, and egg yolks, continuing to beat until smooth.
- Slowly add the flour mixture and continue to beat just until combined.
- Roll rounded tablespoons of the dough into a 3 parts sugar, 1 part cinnamon mixture or sprinkle with nutmeg.
- Place the dough onto ungreased cookie sheets.
- Bake at 300 degrees for 20-25 minutes or until very lightly browned.
2 egg yolks
¼ cup granulated sugar, plus 1½ teaspoons
½ pint whole milk
½ cup heavy cream
1-2 ounces bourbon
½ teaspoon freshly grated nutmeg
2 egg whites
Beat the egg yolks until they lighten in color.
Gradually add the sugar and continue to beat until dissolved.
Add the milk, cream, bourbon and nutmeg, stirring to combine.
Beat the egg whites until soft peaks form, then add the 1½ teaspoons sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture.
Chill and sprinkle with nutmeg, if desired, before serving.