‘Tis the season of eggnog, and I love eggnog just a little bit too much for my own good. I am SO happy to buy that first carton that shows up on the supermarket shelf, but after I have a glass or two I start getting that little annoying voice in my head that reminds me that eggnog is about one million calories a glassful, and that’s before you start eating the Christmas cookies that go along with it.
This cookie is the answer to all of that. It’s a light and delicious little treat with just a hint of eggnog flavor in it (there is only 1/4 cup of eggnog in the whole batch), and those little brown flecks on the top of the cookie? Yep, nutmeg. It’s like having a cup of eggnog AND a Christmas cookie, all in one scrumptious package. Plus they are a snap to make.
AND, if you have any eggnog left over after all that, you can make this.
Except for the recipe, which I snagged from the always fabulous The Cooking Photographer‘s blog – LOVE her.
Serves: 32 cookies
- ½ cup unsalted butter, softened
- 1 cup sugar
- ½ teaspoon salt
- ½ scant teaspoon mace or nutmeg
- 1½ teaspoons vanilla extract
- 1 egg
- ¼ cup full fat eggnog
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- Line cookie sheets with parchment paper. Preheat oven to 350 degrees.
- Beat the butter, sugar, salt, mace and vanilla extract together until fluffy. Mix in the egg and eggnog. Mix in baking soda, and then beat in flour until just combined.
- With a standard (size 50) cookie scoop, scoop the batter and place on sheets 2 inches apart. Sprinkle dough very lightly with mace and bake for 10 minutes, or until golden around the edges. Let rest for 2 minutes on sheets then move to cooling rack.