 egg noggy latte cookies |  | | So good, they'll become a family favorite! |
| Directions | (1) One bowl mixing method: First cream butter and sugar, and then measure in eggnog, egg, vanilla, nutmeg, sifted flour, and baking powder. Mix until a smooth dough forms, but do not over mix or you will create gluten in your dough which will make your cookies tough instead of tender.
(2) Chill it, baby: You have two options for this step:
OPTION (A) – Easy Refrigerator Cookies: For this version, simply roll the dough into a thick log. Chill it several hours, until very firm, then roll the log in granulated sugar and slice up.
Arrange cookie dough slices on a baking sheet that's been lined, greased, or coated with cooking spray to prevent sticking. Using a spatula, flatten the cookie dough rounds into circles of about 2-inches in diameter.
To prevent sticking as you flatten, place a small square of parchment paper or wax paper between the cookie dough and your spatula. If you don't plan on glazing these cookie slices, then sprinkle the tops with a bit of my Nutmeg Sugar, (recipe at end of post) and bake.
OPTION (B) – Rolled and Shaped Cookies (aka cookie-cutter cookies): For this second method of making my Eggnog Latte Cookies, form your freshly mixed dough into two thick discs. Wrap these separately in wax paper or plastic wrap, and allow to rest in the refrigerator for an hour or more. This helps flavors develop and hardens the butter in the dough, allowing you to roll it out without it sticking to everything. (Chilling overnight is fine, too.) Now move on to Step 3.
(3) Roll the dough: For shaped cookies, roll out the dough on a liberally floured surface to a thickness of 1/4 to 1/8 of an inch. I intentionally made this dough buttery and sticky so it will be able to take the extra flour that you use in the rolling process. If you skipped chilling the dough, however, you may have real trouble rolling it, even with flour, so chill it, baby! I would also advise you not to roll any thinner than 1/8 of an inch, otherwise your cookies may not hold their shapes. If you prefer a very thin cookie, then make the refrigerator cookies (see Step 2).
(4) Cut the dough: Using a cookie cutter, cut the rolled out dough into any shape you like. Because these are eggnog “latte” inspired cookies, I like to use a cookie cutter in the shape of a cup. (FYI: I purchased mine at this fun site: www.CookieCutter.com ) Stars, teddy bears, snowmen, angels, or gingerbread men or woman shapes are nice ideas for this cookie, too.
(5) Bake: Preheat oven to 350° F. and bake on a cookie sheet for 10 to 12 minutes. Parchment paper and silicon sheets are a great help in preventing cookies from sticking. Allow to cool. For a polished finish, brush tops of cooled cookies with Eggnog Glaze and sprinkle on Nutmeg Sugar (both recipes are below).
EGGNOG GLAZE: In a saucepan warm ¼ cup eggnog and 2 tablespoon butter over low heat. Do not allow this mixture to boil! If it does, you may get a scorched taste in your glaze. When butter is just melted, stir in 3 cups sifted confectioners' sugar. I like to add in 1/2 teaspoon rum extract. If you really like rum, you may want to increaste this amount; if you dislike rum, simply leave out the extract. Keep stirring until the sugar is melted and a smooth glaze forms. If you did not sift the sugar, you may need to wisk the glaze to smooth out any clumping.
Once glaze is smooth and well blended, use a pastry brush to glaze the cookies. Remember that the glaze is hot! Watch your fingers and do not allow young children to glaze or they may get burned. Sprinkle immediately with Nutmeg Sugar before the glaze has a chance to harden.
CLEO'S NUTMEG SUGAR: Whisk together 1/4 cup granulated sugar and 1/4 teaspoon nutmeg. Sprinkle lightly over freshly glazed eggnog latte cookies and enjoy!! |
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|  | |  | | ingredients | 1 cup (2 sticks) salted butter
3/4 c. sugar
½ cup eggnog
1 egg
1 tsp vanilla
2-1/2 c flour (plus extra for rolling)
1 teaspoon ground nutmeg
1 teaspoon baking powder
Eggnog Glaze (optional, see recipe below)
Nutmeg Sugar (optional, see recipe below) |
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