I love eggnog. It's not a guilty pleasure, because it's not something I feel guilty about! Moderation is key, so this year I splurged on a fancy, $7 a quart eggnog from my grocery service. The eggnog is delicious my friends!
In the past, there have been plenty of recipes featuring eggnog, but none were eggnog-gy enough. These cookies have plenty of delicious, eggnog flavor! So much flavor!!! The secret - eggnog oil/extract. I'm not a fan of single-use, hard to locate ingredients, but if you love eggnog, a few drops of this liquid gold will make your heart happy!
For this years FB Cookie Swap, I wanted something simple, but tasty, and these cookies were perfect! Not only were they good enough to send, they were so good I made another batch keep for my own cookie tray! This great event not only raises money for Cookies for Kids' Cancer, but it allows you to receive three batches of cookies in the mail! A great way to connect and share!
I sent cookies to to Shana of Shana Was Here, Jenn at Not Starving Yet, and Rachel from Bakerita. In return there were orange/chocolate chip & chocolate walnut cookies from A Less Processed Life, ginger shortbreads & tea from Live Bake Love, and decorated sugar cookies from Couture Palate. Thank you ladies!
Whether you are making these cookies to send, keep, or share, they are perfect for the holidays and should definitely be added to your Christmas cookie tray! Trust me, this recipe is here to stay!
Adapted from Alexandra’s Kitchen
Yield - 3-4 dozen cookies
1 cup unsalted butter, room temperature
1/2 teaspoon Kosher salt
1/2 cup light brown sugar
1 teaspoon eggnog oil
1/2 whole nutmeg (small), grated
2 2/3 cups flour
6 ounces good quality white chocolate
1 teaspoon coconut oil
In the bowl of a stand mixer, add the butter and cream until the butter is pale yellow.
Add the salt, brown sugar, eggnog oil, and 1/2 of a freshly grated nutmeg to the bowl. Mix until light and fluffy.
Add in the flour and mix until the dough comes together. It will be a shaggy dough.
Place a rectangle of parchment paper on a jelly roll pan and press the dough on top. You will need to work the dough to press it in place to fill the whole pan, it will be a thin layer.
Poke randomly with a fork and place in the refrigerator for an hour.
Preheat the oven to 325 ˚F.
Bake for 20-25 minutes or until the dough just begins to brown. Immediately remove from the shortbread from jelly roll pan on the parchment paper and cut into squares.
Transfer and let cool completely on a wire rack.
Melt the white chocolate and coconut oil in a double boiler.
Transfer to a disposable piping bag (or baggie) and snip a small hole. Pipe zig-zags over the top of each cookie.