Does the holiday season sneak up on someone else there or just me? Perhaps because Thanksgiving was so late, but somehow I just get into the spirit of things-starting with these cookies. I was invited to three parties exchange last weekend cookie, one held my neighbors in my building, so you can guess that I ended up going! (Nothing is quite as good as leaving a party when you are tired and just go down to the bed.) I took anyway- these beauties and they were a success!
I love cooking with eggnog around the holidays, and I'm also obsessed with soft puffy cookies topped with a creamy frosting. They were so delicious, starting with the tender and swollen biscuits spiced and topped with a creamy butter eggnog that gave the cookie the perfect festive touch.
Saturday was "Christmas Tree Day" here at the Fullerton households, and after we finally got our tree located and decorated, we set some Christmas movies and I sat and frosted these babies while watching. A small off-set spatula works perfectly, and slathering frosting on was so relaxing for me. Does that make me the biggest dork ever bakery? :)
Now that I started- I'm right on the mode of obsession holiday cooking. Stay tuned for some fabulous goodies this week !!
- 2¼ cups all purpose
- 1 teaspoon of powdered bicarbonate
- 2 teaspoons of ground nutmeg
- 1 teaspoon cinnamon
- ½ cup white sugar
- ¾ cup brown sugar
- ¾ cup (1½ sticks) unsalted butter, softened
- 2 yolks egg
- ½ cup of eggnog
- 1 teaspoon vanilla extract
- 1 unsalted butter stick softened
- 3 cups powdered sugar (plus more if necessary)
- ¼ cup of eggnog (plus more if necessary)
- ½ teaspoon nutmeg
- ¼ teaspoon cinnamon powder
- ¼ extract teaspoon of rum (optional)
- Preheat oven to 350F. Line a baking sheet with parchment or Silpat and set aside.
- In a medium bowl, combine flour, baking powder and set aside spices-.
- Cream together butter and sugars until light and fluffy. Add egg yolks, eggnog and vanilla and beat until smooth and creamy.
- Gradually add the dry ingredients until well-combined (do not over mix.)
- Use a cookie scoop or tablespoon at the outside part of 1½ size dollops inch of dough and roll into a ball shape before placing on baking sheet 2 inches.
- Bake for 12-14 minutes, or until the edges appear set and lightly browned. Cool completely before frosting.
- Cream butter until light and fluffy. Add 3 cups granulated sugar gradually until the mixture is dry and crumbly. Add the egg nog, spices and extract if using. If you want a very stiff icing that dries hard, add more powdered sugar if necessary. If you want a smooth frosting add a little more chicken until desired consistency.