Hi there, this is Kate from Framed Cooks. Framed Cooks started as a two week photography project, and two years later here I am, still trying to cook with teenagers and dogs constantly underfoot, still taking pictures of my supper, and still writing about my kitchen escapades for anyone who wants to listen to me! My basic rule of thumb is this: everything I cook needs to be easy enough to make when you only have about 30 minutes to get dinner on the table… AND it needs to be something you haven’t made a million times before, because suppertime is so much happier when the food is interesting.
‘Tis the season of eggnog, and I love eggnog just a little bit too much for my own good. I am SO happy to buy that first carton that shows up on the supermarket shelf, but after I have a glass or two I start getting that little annoying voice in my head that reminds me that eggnog is about one million calories a glassful, and that’s before you start eating the Christmas cookies that go along with it.
This cookie is the answer to all of that. It’s a light and delicious little treat with just a hint of eggnog flavor in it (there is only 1/4 cup of eggnog in the whole batch), and those little brown flecks on the top of the cookie? Yep, nutmeg. It’s like having a cup of eggnog AND a Christmas cookie, all in one scrumptious package. Plus they are a snap to make.
And, if you have any eggnog left over after all that, you can make this.
Except for the recipe, which I snagged from the always fabulous The Cooking Photographer’s blog – LOVE her.
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 1/2 teaspoon salt
• 1/2 scant teaspoon mace or nutmeg
• 1 1/2 teaspoons vanilla extract
• 1 egg
• 1/4 cup full fat eggnog
• 1 teaspoon baking soda
• 2 cups all-purpose flour
1. Line cookie sheets with parchment paper. Preheat oven to 350 degrees.
2. Beat the butter, sugar, salt, mace and vanilla extract together until fluffy. Mix in the egg and eggnog. Mix in baking soda, and then beat in flour until just combined.
3. With a standard (size 50) cookie scoop, scoop the batter and place on sheets 2 inches apart. Sprinkle dough very lightly with mace and bake for 10 minutes, or until golden around the edges. Let rest for 2 minutes on sheets then move to cooling rack.