Eggnog Cookies (Print Version)
# Ingredients:
01 -
¾ cup eggnog, full-fat (for thickened frosting).
02 -
5 tablespoons regular flour (for thickened frosting).
03 -
½ cup plain sugar (for thickened frosting).
04 -
¼ teaspoon table salt (for thickened frosting).
05 -
1 cup butter, unsalted and soft.
06 -
¼ cup sugar, granulated.
07 -
¼ cup condensed milk, sweetened.
08 -
2 tablespoons confectioner's sugar.
09 -
1 teaspoon heavy cream.
10 -
½ teaspoon vanilla flavoring.
11 -
¼ teaspoon grated nutmeg.
12 -
½ teaspoon cinnamon powder.
13 -
¼ teaspoon table salt.
14 -
2 cups all-purpose white flour.
15 -
¼ teaspoon baking powder.
16 -
3 tablespoons coarse white sugar (for rolling).
17 -
¾ cup softened butter (for whipped frosting).
18 -
16 red cherries, candied and cut in half.
# Instructions:
01 -
In a saucepan, stir together sugar, flour, and salt. Slowly pour in the eggnog and heat, whisking, until the mixture thickens a lot. Chill it for 30 minutes, then let it warm up to room temperature.
02 -
Beat together butter, both sugars, condensed milk, cream, vanilla, and spices until blended. Gradually add in the flour until everything comes together as dough.
03 -
Shape dough into 1-tablespoon-sized balls. Roll them in coarse sugar and press into 2-inch circles using the bottom of a glass dipped in sugar.
04 -
Pop in the oven at 350°F for 10½ minutes until the bottoms are lightly golden. Let them cool down completely.
05 -
Beat the thickened frosting base until smooth, then slowly work in the softened butter until it’s fluffy.
06 -
Pipe swirls of frosting onto the cooled cookies. Let them chill for 30 minutes, then finish with cherry halves on top.
# Notes:
01 -
Keep cookies in the fridge.
02 -
Frosting should be at room temp before piping.