At our house almost every­one likes eggnog. It is rich, creamy and a once a year hol­i­day treat. It feels like I should be drink­ing it by a roar­ing fire, instru­men­tal Christ­mas music play­ing in the back­ground, sit­ting in a snowflake themed sweater with a good book set down beside me only because the con­ver­sa­tion got so good I couldn’t focus on read­ing and all my chil­dren are sit­ting around me (nary an argu­ment in sight) while string­ing pop­corn for the tree. All the while we laugh in between sip­ping our eggnog  and eat­ing a cookie.  Real­ity might not look this sto­ry­book. In fact, real­ity looks noth­ing like this. I mean I don’t even own a snowflake sweater. But I do have eggnog.

Have eggnog. Make cookies.

It’s a rule.

That I just made up.

BAM!

Any­way, these cook­ies are very sim­ple with a sub­tle sweet eggnog taste. Per­fect for the per­son who likes eggnog but doesn’t envi­sion pic­turesque moments with mugs of eggnog in hand but does appre­ci­ate the sub­tle hints of eggnog. These cook­ies do have a stronger nut­meg taste. I pre­fer this as I enjoy nut­meg. A lot. A whole lot. If you don’t you can always play down the spices.

What You Need:

2 1/4 Cups All Pur­pose Flour

1 Tea­spoon Bak­ing Soda

2 Tea­spoons Nutmeg

1 Tea­spoon Cinnamon

3/4 Cup of Unsalted But­ter (soft to room temp)

1 Cup of Gran­u­lated White Sugar

2 Egg Yolks

1 1/2 Tea­spoon Vanilla

1 3/4 Cups of Eggnog

Makes about 4 dozen Cookies

Pow­dered Sugar & Nut­meg for dust­ing tops

Or you can use col­ored sugar or sprin­kles or an icing glaze

How To Put It Together:

Pre­heat oven to 300 degrees.

Line cookie pans with parch­ment paper or silpat.

Sift the dry ingre­di­ents together in a small bowl. Set aside this bowl. You will use it in just a few minutes.

Cream together the but­ter (soft at room temp) & sugar in your mix­ing bowl. You want these to become a light creamy blend. Then add in your vanilla & two egg yolks (save your whites, make an omelet with them!).  Add each ingre­di­ent one and a time, mix on a low to medium speed.  Once these are all blended slowly add in your dry ingre­di­ents. Again slowly add in or you may have a floor, counter & face full of your dry ingre­di­ents when you turn your mixer back on. As I may or may not have done (OK, fine I admit may).

Now you can work with the dough imme­di­ately.  But it is eas­ier to chill it because the dough is sticky to work with. Chill­ing makes it eas­ier to work with over­all.  Chill it for about an hour.

Then pull it out, scoop into a small ball shape (I use a spoon, drop them, & then shape on the pan but you could use a small cookie scoop), place on a parch­ment lined (or sil­pat lined) cookie pan & cook for about 20–24 min­utes on the mid­dle oven rack at 300 degrees. Low & slow.  You don’t want the bot­toms to burn before your tops are even cooked.

Once they are done, place them on a cool­ing rack & dust with pow­dered sugar & nutmeg.

Serve with eggnog. Or cof­fee. Or, oh, how about some ultra yummy hot cocoa?

Now that sounds deli­cious together…

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