So, I don’t know if you noticed, but, there are some big changes around here!
By here, I mean this here blog. I have a new design (duh!), a little space for some ads (so I can fund some more giveaways and fun things!), I’ve updated my links page with some of my favorite reads and inspirations, I’m also working on a recipe index and a new about page! Yay! All this change has been a long time coming, I’m an indecisive gal, so there have been many tweaks and changes along the way and more than a few complete do-overs. Luckily, I have a really understanding and patient web/tech guy–my husband, Sean. By day he’s an engineer, by night he dabbles in web design (not only did he do this page, he also did this one). What a guy.
Instead of paying him in dolla-bills, I pay him in undying affection and an endless supply of sweet treats. Sometimes it’s a spin on a favorite, sometimes I force him to try something he claims to dislike…only to win him over in the end (usually).
Lately, these treats have been holiday-centric, like this coffee cake, and these Iced Eggnog Cookies. Though, neither Sean nor I enjoy really drinking eggnog,–it’s a consistency thing–we both really love it in baked goods. It easily replaces the milk in many a recipe and brings it’s nutmeg-y richness to the party. These cookies are soft, cakey, and get a double hit of nog in both the cookie batter and the glaze. I also added some fresh nutmeg for additional spice and holiday cheer.
P.S. If you notice any quirks or difficulties with navigating this new site, definitely let me know so we can fix it.
Iced Eggnog Cookies
adapted from Orangette
I made these cookies for the first time years ago for my first-ever blog post. Lots of things have changed around here since then, I’m much less woe-is-me and I’ve worked on honing those baking and camera skills, but these cookies–in any form–remain a favorite.
1 1/2 cups all-purpose flour
1/4 teaspoon freshly grated nutmeg (or ground)
1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons softened, unsalted butter
3/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/3 cup dairy eggnog, well shaken
for the glaze
1 cup confectioner’s sugar
pinch of salt
1/8 teaspoon fresh grated nutmeg (or ground)
2 tablespoons eggnog
1 tablespoon unsalted butter, melted
Preheat oven to 350F. Line 2 baking sheets with silicone liners or parchment, set aside.
In a medium bowl whisk together flour, nutmeg, baking powder, and salt. Set aside.
In the bowl of a stand mixer or with electric beaters, cream butter and sugar until light and fluffy. Add egg, beat to combine and scrape bowl well. Add vanilla, beat to combine. Mix in flour and eggnog alternately, beginning and ending with flour, until just combined. Scrape down sides of bowl as needed.
Drop tablespoons of dough on cookie sheets about 1 1/2 inches apart-cookies will flatten slightly while baking, but still be domed. Bake sheets 1 at a time until cookies are puffed and slightly golden around the edges (9-12 minutes). Cool the cookies on sheets for 1 minute before transferring to a cooling rack.
To make the glaze: Whisk together all of the ingredients until combined. Add more confectioner’s sugar or eggnog to acheive the consistency you like. Spoon glaze over slightly warm cookies. Allow to set on wire rack until cool and glaze hardens slightly.
Cookies are best the day they are made when they are tender and cakey. They do keep well in an airtight container for a few days, but will be slightly chewier and less tender.