Eggnog & Moustaches

Dear Eggnog,

Why do you have to taste so rich and creamy?  I know you only come around during the holidays, but do you have to tempt me with your deliciousness every time I open the fridge?  I would appreciate it if you maybe hid behind the orange juice container once in a while.  There is no need to make yourself that present, all the time.  You must be exhausted.

Thank you,

Okay, so in order to avoid drinking this entire carton by myself.  I decided to make cookies with it instead.  Hmmm?  I'm not sure which way is healthier?  Pfff, the cookies obviously. 
We are winding down on the month of moustaches, and tonight we have a wrap up party/fundraising event for Movember.  As promised, I'm making cookies, that go hand in hand with the season.  Eggnog cookies.  Yum.  Congratulations boys on all the money you've raised this year, I'm sure I speak for all of your significant others when I say December 1st can't come soon enough.  Raise a cookie, and cheers to facial hair!

Eggnog Cookies

1 cup butter
1 cup sugar
1/2 cup eggnog
1 egg
1 tsp vanilla
2 1/2 cup all purpose flour
3/4 tsp nutmeg
1 tsp baking powder

eggnog glaze

nutmeg sugar

In large bowl whisk together flour, nutmeg and baking powder.  Set aside.
Using mixer, cream together butter and sugar.  Add in eggnog, egg and vanilla.  Blend.  Add in flour mixture, 1/2 cup at a time.  Mix until a smooth dough forms.  Do not over mix.
Separate dough into two disks.  Wrap in plastic wrap and transfer to refrigerator for 2 hours to firm up.
Remove chilled dough from the refrigerator.  Working on a liberally floured surface.  Roll out dough to a 1/4-inch thickness.  Dip cookie cutter in flour before use.  Cut out shapes.
Preheat oven to 350F. 
Transfer cookies to baking sheet lined with parchment paper.  Bake for 8-10 minutes.

Brush cooled cookies with Eggnog glaze and sprinkle with Nutmeg sugar.   

Eggnog Glaze/Nutmeg Sugar


1/4 cup eggnog
2 Tbsp butter
3 cups confectioners' sugar, sifted

nutmeg sugar

1/4 cup granulated sugar
1/4 tsp nutmeg

In a saucepan warm eggnog and butter over low heat.  Do not allow this mixture to boil.  When butter is melted stir in sugar.  Keep stirring until the sugar is melted and a smooth glaze forms.
Once glaze is smooth and well blended, use a pastry brush to glaze the cookies.  Sprinkle immediately with nutmeg sugar before the glaze has a chance to harden.

slightly adapted from: mystery lovers' kitchen


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