Eggnog Snickerdoodles
She makes her own.
Once Christmas is past, it's very difficult to find eggnog in the stores. The ingredients for making your own, along with everything to turn the eggnog into scrumptious cookies, can be found all year round.
So try this combination for yourself and see if eggnog can be good in February, too.
Ingredients for eggnog:
6 egg yolks
1/2 cup sugar
1 cup heavy cream
2 cups milk (I used almond milk)
2 tsp nutmeg
pinch of salt
1/4 tsp vanilla
1/8 tsp rum extract
Ingredients for cookies:
1 cup flour
3/4 tsp cornstarch
3/4 tsp baking powder
3/4 tsp cinnamon
1/2 tsp nutmeg
pinch of salt
2 Tbsp melted butter
1/4 cup of the eggnog you just made
1 tsp vanilla
1/4 cup brown sugar
1/2 cup sugar
Ingredients for sugar topping:
1/4 cup sugar
2 tsp cinnamon
1 tsp nutmeg
1. Begin with the eggnog. Whisk the egg yolks and sugar in a medium bowl so they're lighter in color and fluffy.
2. Combine the cream, milk, nutmeg and salt in a medium sauce pan. Simmer the mixture on the stove on medium high heat, stirring often.
3. Once simmering, slowly add the hot mixture to the egg bowl. You have to do this incredibly slowly or you will cook the eggs - which is bad.
4. Pour the bowl's contents back into the sauce pan and put it back over the heat. Use a candy thermometer in the pan to show you when it's reached 160 degrees.
5. At this point, remove the pan from the heat and add vanilla and rum extract.
6. Pour the eggnog into a pitcher, cover with plastic wrap and put in the refrigerator until it's chilled.
7. For the cookies, start by combining the flour, cornstarch, baking powder, cinnamon, nutmeg and salt. Set aside.
8. In a separate bowl, combine the butter, eggnog and vanilla. Add in the white and brown sugars.
9. Stir in the flour mixture in small amounts until all combined.
10. Place the dough in the refrigerator and chill for at least an hour.
11. Preheat the oven to 350 degrees. Line your baking sheets with parchment paper - this is super important since the dough will be a little sticky.
12. Combine the sugar, cinnamon and nutmeg in a small bowl to roll the dough in.
13. Roll spoonfuls of dough into small balls and coat completely in the sugar bowl. Place them on the baking sheet and lightly press them down into coin shapes. This will help them cook faster and more evenly.
14. Bake at 350 degrees for 10-12 minutes, until the edges are just turning brown. Allow them to cool for several minutes before removing from the tray, otherwise they will break apart.
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