Egg Nog Cookies

As part of the get-off-my-duff movement, I decided to participate in Poofy Cheek'sChristmas Cookie Exchange Party today! (Admission: When I first RSVPed to the Google event, I didn't read carefully and I totally thought that it was going to be an actual cookie exchange party where I'd get to eat other people's cookies. When I realized the truth, I was somewhat disappointed, but decided that I should make cookies anyway.) Usually I view cookies as a vehicle for chocolate, but for some reason I wanted to do something different—hence the delicious egg nog cookies I found at The Girl Who Ate Everything! I made a couple slight changes to mine, but for the most part, it's the same recipe.

Egg Nog Cookies @ EclecticMamma

(Taking pictures right before work is great for the light, but it's awful for the "Mom, I'm hungry! I need a cookie! I need a cookie, mom! Can I have that one?" factor.)

Ingredients

  • 2 1/4 cups flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice (my addition, because I heart allspice)
  • 1 1/4 cups sugar
  • 3/4 cup salted butter, room temp (hahaha, room temperature butter… I took the butter out of the freezer and nuked it on half power for 30 seconds, then another 30 seconds. And then it did this, but the cookies are still tasty.)
  • 1/2 cup eggnog
  • 1 tsp vanilla (plus a bit, because I spilled into the bowl)
  • 2 egg yolks

Directions

  1. Preheat oven to 300.
  2. Mix flour, baking soda, and spices in a bowl; set aside. (The recipe says use a wire whisk, but I hate getting out and dirtying extra utensils, so I always use one of the measuring spoons.)
  3. Cream butter and sugar with an electric mixer.
  4. Add eggnog, vanilla, and egg yolks. Mix on medium until smooth.
  5. Slowly add dry ingredients. (I like to use a measuring cup, so I'm not holding the big bowl above the moving mixer and hoping that my kitchen doesn't explode.)
  6. You know the drill for drop cookies. Rounded teaspoonful, inch apart, etc. I bake my cookies on a layer of tinfoil so I don't have to clean cookie sheets.
  7. Bake for 21-24 minutes, or until the bottom edges are golden brown. I don't know if it's my oven, my altitude, or the tinfoil, but I ended up baking each batch for over 30 minutes.

If you click on the original recipe, you'll see that I didn't do the icing drizzle. I was going to play the 7-months-pregnant card, but then I realized that she blogged about these cookies the night before going to the hospital to be induced, so I think I'll play the my-back-hurts-so-bad-I've-been-using-a-cane-since-September card and the I-just-finished-24-hour-heart-monitoring-to-make-sure-I-don't-have-heart-problems card (what, you don't follow me on Instagram?) and leave it at that.

Oh, and if you don't know this trick already, store your cookies with a piece of bread! It's been two days, and the cookies are still delightfully soft. And I'm about to go eat one for a lunch appetizer.

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I'm a working, crafting, loving, baking, home improving Mamma, trying to make my corner of the world better. I also happen to write a lot about my little boy, because I think he's fantastically hilarious!

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