Of all places, this recipe just turned up on the FoxNews RSS feed! Apparently, they post a few recipes every Tuesday, but I've just never noticed before. The RSS link was for a page that also featured Mulled Wine with Honey and Orange, along with Sea Bass with Olives, Tomato, and Fennel. These cookies sound like must-try material, though:
Eggnog Cookies
Makes about 40 cookies
Ingredients:
Cookies
Eggnog Cookies
Makes about 40 cookies
Ingredients:
Cookies
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 16 tablespoons (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup confectioners’ sugar
- 1 large egg yolk
- 1 cup confectioners’ sugar
- 2 1/2 to 3 tablespoons light rum
- 1 whole nutmeg, for grating on top of the cookies
- Whisk together the flour, nutmeg, cinnamon, and salt in a medium bowl.
- Using an electric mixer, beat the butter in a large bowl until creamy.
- Add the granulated and confectioners’ sugars and beat until thoroughly blended and velvety.
- Beat in the egg yolk.
- With the beaters on low speed, mix in the flour mixture just until thoroughly combined and the dough starts to come together.
- Gather the dough into a ball, then divide it in half.
- Working with one half of the dough at a time, place it on a lightly floured surface. Use your hands to shape it into a log and then roll it back and forth to form a smooth cylinder about 6 to 7 inches long and 1 3/4 inches in diameter.
- Wrap up the log in plastic wrap and secure with a layer of foil.
- Repeat with the remaining dough.
- Refrigerate for at least 4 hours or until very firm. (the dough can be refrigerated for up to 3 days or frozen for up to 3 months.)
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Working with one log at a time, use a sharp knife to cut the dough into slices between 1/4 and 1/3 inch thick.
- Place the rounds on the prepared sheets, arranging them about 2 inches apart.
- Bake for about 13 minutes or until the cookies are pale golden, a little browner around the edges.
- Transfer the cookies to a rack to cool completely.
- Mix together the confectioners' sugar and rum until thoroughly mixed and smooth, but not too runny.
- Spread onto cooled cookies.
- Grate a little of the whole nutmeg onto the frosting of each cookie.
If blueberry muffins have blueberries in them, what do vegan muffins have?