Eggnog Cookies
I’m always on the
lookout for a good holiday cookie recipe and when I came across this
one, I knew I had to give it a try. I’m so glad I did because these
cookies are phenomenal! I will warn you that the dough is rather
sticky to work with but aside from that, these cookies are easy and
delicious.
What’s your
favorite holiday cookie recipe?
Ingredients:
2 ½ cups flour
2 teaspoons baking
powder
¾ teaspoon nutmeg
½ teaspoon cinnamon
8 ounces cream
cheese, softened
½ cup butter,
softened
1 ½ cups sugar
2 tablespoons
bourbon or rum
2 teaspoons vanilla
extract
¼ teaspoon pure
almond extract
½ teaspoon salt
1 large egg + 1 egg
yolk
1 ½ cups powdered
sugar
In a medium bowl
whisk together the flour, baking powder, nutmeg, and cinnamon; set
aside.
In a stand mixer or
a bowl with a hand mixer, cream together the cream cheese and butter
until smooth. Add in the sugar, alcohol, vanilla, almond extract, and
salt. Mix until well combined. Scrape down the sides of the bowl and
then beat in the egg and egg yolk on medium speed for 2 minutes.
Gradually add the flour mixture on low speed and mix just until the
dry ingredients are incorporated. Cover the bowl and chill the dough
for a few hours, or overnight.
Preheat the oven to
325 degrees. Pour the powdered sugar into a small bowl and set aside.
Line your baking sheets with parchment paper.
Roll the dough into
evenly shaped balls (I recommend using a cookie scoop for uniform
appearance and bake time). Roll each ball of dough in the powdered
sugar to coat it evenly and then place it on the baking sheet. Leave
at least 2 inches of space between each dough ball to allow for
spreading during baking. Bake for 14 to 15 minutes, depending on your
oven, and check often toward the last few minutes of baking to avoid
overbaking. When done, the cookies should be crackly and puffed, with
only light browning on the bottoms; the centers should still be soft.
Allow the cookies to cool on the baking sheet for 10 minutes and then
transfer them to a wire rack. Store in an airtight container.
Yields: 25 to 30
cookies.
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