Earlier this week, I showed you how to make your own homemade eggnog. Now, I'm going to show you how to make some awesome eggnog treats with it!
Like these eggnog cookies.
Now, I certainly hope you're not sick of cookies yet. Although I wouldn't blame you if you were: I can't look at Pinterest or my Facebook feed without being overwhelmed with cookie recipes.
But DAYYYUMM -- they all look so good!
Although not all of them look as easy as these eggnog cookies (who the hell wants to work hard to make a cookie??). And easy is something I appreciate, as we get into the home stretch of holiday preparations and, for some us, epic traveling.
Speaking of traveling, these eggnog cookies are not only easy to make, they travel well. Packaged in a tight container, they're perfect for shipping (not too soft to fall apart, yet not too crisp to get broken) -- or, frankly, for snacking on while doing some of that epic traveling.
I have been making these cookies for a few years, but never before with my homemade eggnog (which I just got hooked on recently). It makes it seem extra special to have even handcrafted the eggnog that goes into the batter.
In fact, if you make and give these as gifts, I'd be sure to call them "Homemade Eggnog Cookies" or "Not-the-Gross-Ass-Cartoned-Kind-of-Eggnog Cookies" -- even if it's a little hard to fit on the gift tag.
You deserve full credit for your stealthy, no-cutting-corners homemaking efforts, damnit.
Have you made the homemade eggnog yet? Are you ready to make cookies with it? Leave a comment: The Ninj wants to know.
Homemade Eggnog Cookies(adapted from Tiny Farmhouse)
~ Makes about 3.5 dozen cookies ~
1 1/4 cups all-purpose flour1 cup white whole wheat flour
1 teaspoon baking powder
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon salt
11 tablespoons butter
2/3 cup light brown sugar, packed
1/2 cup sugar
3/4 cup homemade eggnog
2 egg yolks
coarse sugar for sprinkling (I use turbinado sugar)
Preheat oven to 300 degrees.
Combine the flours, baking powder, nutmeg, cinnamon and salt in a bowl and set aside.
With a mixer, cream the butter and sugars until fluffy. Beat in the eggnog and vanilla until blended. Beat in the egg yolks. Add the flour mixture, a bit at a time, to the wet mixture and mix until just incorporated.
Drop the dough by heaping tablespoons onto a parchment-lined baking sheet and sprinkle with coarse sugar. Bake for about 20 minutes or until the edges begin to turn golden. Let cool on the sheet for a few minutes and then transfer to a wire rack to finish cooling.