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Double Whammy Eggnog Cookies Recipe
Double Whammy Eggnog Cookies Recipe photo by Taste of Home

Double Whammy Eggnog Cookies Recipe

Read Reviews (1)
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These cookies are an amazing way to use extra eggnog. They've become a new family classic. — Teresa Morris, Laurel, Delaware
TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min./batch + cooling
MAKES:48 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min./batch + cooling
MAKES: 48 servings

Ingredients

  • 1-1/3 cups butter, softened
  • 1 cup packed brown sugar
  • 4 egg yolks
  • 2 tablespoons eggnog
  • 1/2 teaspoon rum extract
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • EGGNOG FROSTING:
  • 4-1/2 cups confectioners' sugar
  • 3/4 cup butter, softened
  • 1-1/2 teaspoons rum extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 2 to 3 tablespoons eggnog
  • Additional ground nutmeg

Directions

  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks, eggnog and extract. Gradually beat in flour. Refrigerate, covered, for at least 2 hours.
  2. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 325° for 13-16 minutes or until bottoms are brown. Remove to wire racks to cool completely.
  3. In a large bowl, beat the first five frosting ingredients until blended; beat in enough eggnog to reach desired consistency. Spread over cookies; sprinkle with additional nutmeg. Let stand until set. Store in airtight containers. Yield: 4 dozen.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Double Whammy Eggnog Cookies in Taste of Home October/November 2012, p43

Reviews for Double Whammy Eggnog Cookies(1)

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MY REVIEW
Reviewed Nov. 5, 2012

These were delicious!!!!! I don't really like eggnog, but I loved these cookies. They were light and fluffy and melted in my mouth. My husband and kids loved them. The only thing I didn't like (my preference only) was that they came out kind of like a mound after they were cooked. So with the remaining batches, I pressed each ball slightly with a cup to flatten just a little (like a snickerdoodle). I thought they cooked more evenly and had a better texture that way.

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