John Kanell joins Cameron from his farm in Connecticut to turn a classic Christmas drink into a Christmas cookie.
Prep Time 8 Minutes Bake Time 11 Minutes
- 2 ¼ cups (270g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 3/4 cup (170g) unsalted butter, at room temperature
- 1 cup (200g) granulated sugar
- 2 egg yolks
- 2 tsp vanilla extract
- 1/2 cup eggnog
FOR THE OPTIONAL GLAZE:
- 1 cup powdered sugar
- 3 tbsp eggnog
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 1 tbs rum or 1 tsp vanilla extract
- In a medium bowl whisk together the flour, baking powder, salt, cinnamon, and nutmeg then set aside.
- Cream the butter and sugar in the bowl of your stand mixer fitted with a paddle attachment or in a large bowl if using an electric hand mixer. Scrape the bowl down and beat on high until light and fluffy.
- Pour in the vanilla then add the egg yolks in one at a time while mixing on medium then scrape the bowl down and mix once more. Add the eggnog and mix until combined.
- Add the flour in while mixing on low and mix until just combined. Finish the batter off with a spatula mixing in any stray bits of butter or flour.
- Portion out roughly two-tablespoon sized pieces of dough (40g) and drop them onto a parchment or silicone-lined baking sheet leaving about 4 inches of room between each. You can roll each ball in your hands for a more finished look but this is optional. Bake in the center rack at 350f for 11-12 minutes or until the edges are set and the center appears dry.
- While the cookies are baking mix the glaze up. Add a cup of powdered sugar to a medium bowl along with the cinnamon and nutmeg then drizzle in 3 tablespoons of eggnog and rum or 1 tsp of vanilla. Whisk together adding a tablespoon at a time of eggnog as needed to achieve a drizzling consistency.
- Drizzle the icing onto the cooled cookies and enjoy.