These are wonderful for the holidays if you like eggnog. I clipped it out of the newspaper years ago. I usually triple the recipe because it doesn't make very many.
Preheat oven to 350 degrees.
1/4 Cup unsalted butter (3/4 Cup if you are tripling)
6 Tablespoons sugar (18 Tablespoons or 1 Cup plus two Tablespoons)
1 egg yolk (3 egg yolks)
1 Tablespoon dark rum (or rum extract) (3 Tablespoons)
1 Tablespoon heavy cream, milk or eggnog (3 Tablespoons)
3/4 Cup flour (2 1/4 Cup)
1/4 teaspoon baking powder (3/4 tsp.)
dash salt
1/4 tsp. ground cinnamon (3/4 tsp.)
Cream butter and sugar in medium mixer bowl until light. Beat in egg yolk, rum and cream.
Stir together flour, baking powder, salt and cinnamon in separate bowl. Stir into egg yolk mixture.
Drop batter by heaping tablespoons onto ungreased baking sheet 2 inches apart to form 10 cookies (30 if you're tripling). Bake in oven until cookies are puffed and lightly browned. 17-19 minutes. Allow cookies to set on baking sheet 5 -10 minutes, then gentle remove to wire rack to cool completely.
I like to also make an eggnog glaze or icing for this because it doesn't have a very strong eggnog flavor. I just take powdered sugar and add a little eggnog to it until it becomes creamy. Drizzle or spread on the cooled cookie.
Of course you can make these gluten free, low fat and low carb. Just make sure you roll the dough into a ball and press it down to make a cookie shape because these may not spread if you're not using regular flour. Use Spenda or your favorite sweetener in place of the sugar. Of course the eggnog is not low carb, unless you can find sugar free eggnog.
Here's a sugar free frosting recipe I found; add some eggnog to it as well.
Ingredients
1 c. splenda
3 tbsp. I can't believe it's not butter or Country Crock Light
8 oz cream cheese
1 tbsp. vanilla extract
Directions
Soften cream cheese, mix in other ingredients.
You could make this dairy-free if you have some vegan eggnog (oatnog), like Elmhurst.
Enjoy!
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