This was the first Christmas I have ever tried eggnog and let me state for the record – I am in love!
In Sydney Christmas is a hot’n’humid affair, with temperatures usually in the mid 30C so our drink of choice on the big day is beer or champagne. I don’t know anyone who has tried eggnog – many people I mention it to haven’t even heard of it.
But big supermarkets start stocking it in December and this year curiousity got the better of me. I bought it, tried it, loved it. I created eggnog cupcakes, which you can see here https://thehungrymum.com/2015/12/07/one-bowl-eggnog-cupcakes-for-christmas/
I wanted to play around a bit more so I found this recipe for eggnog cookies at http://www.cookingclassy.com/2013/11/melt-mouth-eggnog-cookies/
I tweaked it somewhat, including reducing the sugar by half. And replacing the rum extract with real rum. And doubling the amount of cinnamon 🙂
I also didn’t bother making the butter topping, as lovely as it looked, cause it was just too hot to spend another minute in the kitchen.
These eggnog cookies were packaged up in pretty tins and given to neighbours for Christmas.
2 1/4 cups plain flour
2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
170 grams unsalted butter, at room temperature, diced
1/4 cup caster sugar
¼ cup brown sugar
2 egg yolks
1 tsp vanilla extract
3 teaspoons dark rum
1/2 cup eggnog
LET’S GET TO IT:
Preheat oven to 180 C degrees.
In a large bowl use a fork to whisk together the flour, baking powder, nutmeg and cinnamon – set aside.
In the bowl of an electric mixer beat butter and both sugars until pale and creamy.
Beat in egg yolks one at a time, then stir in vanilla, rum and eggnog.
Turn to low speed and add flour mix, one tablespoon at a time, until just combined. Roll dough balls the size of a ping pong ball and place on tray, then gently flatten paper lined baking sheets. Allow space for them to spread.
Bake for 13 – 15 minutes.
When cold sprinkle with icing sugar.