Day 6 – Eggnog Cookies
// December 31st, 2010 // A State of Yum
Eggnog is one of my most favorite drinks on the planet. We get it in pint glass jars from our favorite local dairy, Straus Organic Family Creamery. If you’ve seen those California happy cow commercials, those cows live at Straus because this is bar-none the best milk, ice cream, yogurt and eggnog I’ve ever consumed (of ALL time). And Straus’ eggnog is the featured ingredient in one of my favorite cookies and the origins of this Christmas drink is greatly debated. Many believe that eggnog is a tradition brought to America from Europe. This is partially true. One version of the story has eggnog related to various egg, milk and wine punches that were found on European dinner tables during the holiday season. However, in America a new twist was put on the theme. Rum was used in the place of wine. In Colonial America, rum was commonly called “grog”, so the name eggnog is likely derived from the very descriptive term for this drink, “egg-and-grog”, which corrupted to egg’n'grog and soon to eggnog. At least this is one version of the story. Some people believe that the “nog” of eggnog comes from the word “noggin”. A noggin was a small, wooden, carved mug. It was used to serve drinks at table in taverns (while drinks beside the fire were served in tankards). It is thought that eggnog started out as a mixture of Spanish “Sherry” and milk. The English called this concoction “dry sack posset”. It is very easy to see how an egg drink in a noggin could become eggnog. Either way, with it’s European roots and the availability of the ingredients, eggnog soon became a popular wintertime drink throughout Colonial America. Who doesn’t like a spicy, rich, alcoholic drink to warm themselves on a cold, holiday winter night?
The eggnog we get from Straus is, admittedly, non-alcoholic but is the perfect addition to traditional pound cake and sugar cookie recipes. With a splash of nutmeg, it really does make the perfect holiday cookie.
2 and 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup SALTED butter, room temp
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg
Chopped pecans (optional)
Preheat oven to 300F. In a medium bowl combine flour, baking powder, cinnamon and nutmeg; mix well with a wire whisk and set aside. In a large bowl, cream sugar and butter with an electric mixer. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined. Add a handful of chopped pecans (more to taste) if you enjoy pecans and mix into the batter. Drop by rounded teaspoons onto ungreased baking sheets, 1″ apart. Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown.
Transfer to cool, flat surface immediately with spatula. While the cookies are cooling make your eggnog whipped topping.
Eggnog Whipped Topping
1/2 pint whipping cream
1/2 cup eggnog (to taste)
nutmeg to taste
Pour your whipping cream into a chilled metal bowl. Using a hand mixer on high speed, mix the whipping cream until soft peaks start forming. Once the peaks move from soft to medium peaks, gently and slowly add your eggnog (to taste), making sure that your whipped peaks do not collapse. Mix the eggnog into the whipped cream until the peaks are stiff. Immediately transfer the whipped mixture into pastry bags and pipe onto the cooled eggnog cookies. Sprinkle with nutmeg and serve immediately. Lasts up to 3 days in the refrigerator and up to 2 weeks in the freezer. Defrost in the refrigerator overnight and move to the counter to warm up to just under room temperature 30-45 minutes before serving. See picture above for example!!
3 Responses to “Day 6 – Eggnog Cookies”
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