Only ChefsLine connects you live to great chefs for personalized menu planning and cooking support.Chef:
Robyn Fennessey |
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Food Mood:
Holiday Cookies |
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Cuisine:
Regional American |
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Servings: |
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Ingredients |
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2 1/4 cups flour 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 1/4 cups white sugar 3/4 cup butter, softened 1/2 cup eggnog 1 teaspoon vanilla 2 large egg yolks |
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Method |
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| Preheat oven to 300 degrees. In a bowl, combine all the dry ingredients together. In a large bowl, cream together the sugar and butter until it resembles a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the flour mixture and beat at low speed until blended. Do not over mix. Drop by teaspoons onto ungreased baking sheet, 1 inch apart. Sprinkle lightly with additional nutmeg. Bake for 23-25 minutes or until bottoms turn light brown. Transfer from pans immediately to cool. | |
Notes |
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| You might garnish each cookie with a candied (or uncandied) nut of your choosing before they go into the oven, or with colored sugar, or icing after they cool. A simple white icing with a bit of rum or rum extract could really be fun. Try to slightly underbake them, so they are soft. They finish baking slightly even after they come out of the oven. Store in an airtight container. They can be preserved longer in the fridge or freezer, but will no longer be soft. It is better to freeze the dough that to freeze the final product. |
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