- 1 1/4 cups white sugar
- 3/4 cup butter, softened
- 1/2 cup eggnog (I used TJs light eggnog)
- 1 teaspoon vanilla extract
- 2 egg yolks
- 1 teaspoon nutmeg
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Trader Joe's Egg Nog Almonds, chopped
- Eggnog Glaze:
- 1 ½ cup powdered sugar
- 3 tablespoons eggnog
Christmas Cookie #2!!!
Every year around Christmas time when I see eggnog on the shelves at every supermarket, I am so tempted to buy a carton of the creamy spicy goodness and drink the whole thing in one sitting. No matter how happy my taste buds would be, I don’t think my body would ever forgive me. So when I found eggnog coated almonds at Trader Joe’s I was really excited. At least there’s nutritional value in almonds so I wouldn’t have to feel as guilty.
To be honest, I do like the almonds, but the nutmeg is really overpowering and I would just rather waste the calories on something I love, which is how the eggnog almond cookie was born.
After doing some research, I found a perfect Eggnog Cookie recipe. I chose to use Trader Joe’s light eggnog instead of full fat so that I wouldn’t feel so guilty about drinking the leftovers. This eggnog is made with skim milk so it is considerably thinner, but still really tasty. You could also make your own eggnog if you’re really feeling ambitious. I am really into using my whoopie pie pan lately to bake cookies because they come out perfectly round and you don’t have to worry about the cookies running into each other. The result was a tender cake like cookie with a lot of eggnog flavor; a perfect addition for holiday baking.
Preheat oven to 300°F (150°C)
Sift together flour, baking powder, cinnamon and nutmeg.
In a standmixer, cream sugar and butter until light and fluffy.
Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth.
Add flour mixture and beat at low speed until just combined. Be sure not to overmix.
Refrigerate for 30 minutes.
Use a cookie scoop to drop dough balls onto a parchment lined cookie sheet or onto a whoopie pie pan.
Press crushed up eggnog almonds onto the dough balls.
Bake 15 to 18 minutes or until the edges barely start to brown.
For the glaze, combine eggnog and powdered sugar until smooth.
Once cookies are completely cooled, drizzle them with glaze and sprinkle with cinnamon.