Eggnog Cookies
Rich Ptack and his daughter Sarah created this recipe after years of baking collectively, and it earned them an apt level to in 2013. The cookie has a warmth nutmeg accent, and its flavor mimics the earlier vacation drink. These cookies bake at a decrease temperature than most so that they invent no longer dry out. Reprinted with permission from Vacation Cookies by the Chicago Tribune workers, Agate Surrey, November 2014.
- 2 1/4 cup flour
- 1 teaspoon baking powder
- 1 teaspoon nutmeg, plus extra for sprinkling
- 1/2 teaspoon cinnamon
- 1 1/2 sticks (3/4 cup) butter, softened
- 1 1/4 cup sugar
- 1/2 cup retailer-sold eggnog
- 2 egg yolks
- 1 teaspoon vanilla extract
- Preheat the oven to 300 degrees F. Mix the flour, baking powder, nutmeg, and cinnamon in a bowl.
- Cream the butter and sugar in a separate bowl with an electrical mixer till gentle and fluffy. Add eggnog, egg yolks, and vanilla. Beat on medium hobble till gentle. Add the flour mixture; beat at low hobble till correct mixed. You don’t desire to overmix.
- Scoop up dough by heaping spoonfuls; roll into balls. Train the balls onto the parchment-lined cookie sheets 1 walk apart. Sprinkle flippantly with nutmeg. Bake till the bottoms flip gentle brown, 20 to 23 minutes.