Post by Kate on Dec 7, 2021 8:34:31 GMT -5
Eggnog Cookies
The Yule season is peak eggnog time and the spicy beverage has been a holiday staple for hundreds of years, even though few today know how it’s made or why we drink it at Christmas and year’s end. According to Jim Chakeres, president of the Ohio Poultry Association, “Eggnog, which is actually a drinkable form of custard, originated in medieval Britain where locals created a hot, creamy ale-like drink. The name, ‘Eggnog,’ is a combination of ‘noggin,’ a wooden cup, and ‘grog,’ a strong beer.”
Early American colonists brought their eggnog recipes to the New World and within a few years, when eggs, milk, rum and whiskey became plentiful, they were soon creating their own recipes and the drink became a holiday favorite. George and Martha Washington had an intoxicating recipe that included rye whiskey, Jamaican rum and sherry.
These cookies are soft, pillowy and full of spices and the cinnamon and nutmeg bring out the eggnog flavor.
Ingredients:
2¼ cups plain flour
1 tsp. baking powder
¼ tsp. salt
2 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. ginger
¼ tsp. cloves
⅛ tsp. cardamom
⅛ tsp. fresh ground black pepper
¾ cup butter, softened
½ cup sugar
⅓ cup brown sugar
2 egg yolks
1 tsp. vanilla extract
½ cup prepared eggnog
Preparation:
Preheat oven to 325° and line cookie sheet with parchment paper or a baking mat.
In the bowl of a stand mixer, or with an electric mixer, cream together butter and sugars. Add egg yolks and vanilla and beat until creamy. Carefully beat in eggnog. Add dry ingredients to wet ingredients and beat only until combined.
Drop by heaping teaspoons onto prepared cookie sheets and bake for 15-20 minutes, or until golden brown and immediately transfer cookies to a paper towel covered flat surface and allow to cool. Makes around 30 cookies.
Sources: Cortney Moore, Fox News, December 6, 2021; and Suburble.
