Tuesday, November 12, 2013
What’s your oldest memory of eggnog? Is it something you had with your family during the holidays? Or still do? I remember early on in elementary school, our class made a cookbook and one of my classmates submitted a recipe for homemade eggnog. I’d probably had it at some point before this, but making it from that recipe is the first experience that comes to mind. I loved it right from the start. Of course that wasn’t the adult version, which I also am a big fan of!
So, the big question with eggnog in baked goods is, will the flavor actually come through? I’ve made eggnog scones before and I remember them being good, but not really having a strong eggnog flavor. Maybe I used a light variety or needed to add more, who knows – but after making these cookies, I’ll be playing around with those scones again as there was no shortage of flavor here!
This recipe actually called for the addition of dark chocolate chunks. I’m sure that is also delicious, but eggnog to me just screams nutmeg, so I omitted the chocolate and added some nutmeg and cinnamon chips instead. To me, they are absolutely perfect like this, but if you prefer chocolate, just sub out the same amount that I used for the cinnamon chips.
|Go ahead - add a splash of bourbon. :)|
Recipe adapted from Brown Eyed Baker (www.browneyedbaker.com)
1 cup + 2 Tbsp AP flour
½ tsp baking powder
¼ tsp salt
½ tsp ground nutmeg
6 Tbsp unsalted butter, at room temperature
½ cup + 2 Tbsp granulated sugar
¼ cup Eggnog (light not recommended)
1 egg yolk
½ tsp vanilla extract
½ cup mini cinnamon chips
Preheat oven to 300º. Line two baking sheets with parchment paper and set aside.
In a small bowl, whisk together the flour, baking powder, salt and nutmeg; set aside.
Using an electric mixer, in a large bowl, beat butter and sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and add the eggnog, egg yolk, and vanilla. Continue to beat at medium speed until completely mixed, about 2 minutes.
Reduce mixer speed to low and add the dry ingredients in two batches, mix until just combined. Using a rubber scraper, fold in the cinnamon chips and make sure all flour is incorporated.
Using a small or medium cookie scoop, drop dough onto the cookie sheets about 2 inches apart. Bake for 20-25 minutes or until the edges are set and just starting to turn a golden brown and the centers spring back when touched lightly.
Remove from oven and let rest on the cookie sheets for 1 minute then transfer to wire racks to cool completely. Store in an air-tight container.
**Note 1** I used a medium cookie scoop and this recipe made about 18 cookies – therefore you may want to double it!
**Note 2** Order a batch and let me do the work - check out Bakeri and let me know what I can make for you!