We can make many delicious desserts with leftover eggnog. Eggnog cookies are Perfect for holidays and cookie exchange or cookie swap.
INGREDIENTS:
- All purpose flour or Wheat flour – 3 cups
- Eggnog – 1 and 1/2 cup
- Baking powder – 1/2 tsp
- Salt – 1/4 tsp
- Unsalted butter, softened – 1/2 cup
- Brown sugar or white Sugar – 3/4 cup
- Vanilla essence – 1 tsp
- Egg – 1 (optional)
- Milk – 1/4 to 1/2 cup ( you can use warm water instead of milk )
This soft and tasty Eggnog sweet Cookies are quick and easy to make. It's simply delicious.
METHOD:
- Premeasure and layout all the ingredients in your work place to make EGGNOG COOKIES.
- Line two large rectangular baking trays with parchment paper. Keep it aside.
- In a large bowl sift together all purpose flour, baking powder and salt. Keep it aside.
- Using a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, beat butter at high speed until it is soft and smooth, about 30 seconds. (if you don’t have Standing mixer, place butter in a large bowl and mix well using a hand mixer )
- Add sugar to the bowl and beat well, at medium speed, until the mixture is light and fluffy. Scarp down the bowl with a large rubber spatula once or twice in between.
- Now add the egg, beat in medium speed, only until well blended. Scrape down the bowl once or twice.
- Add All purpose flour, Baking powder, and Salt and beat until the mixture is smooth. Total mixing time is 1 minutes. Do not overbeat.
- Add and blend in the water/ milk and the vanilla essence.
- Add 2, or 3 Tbsp of water or milk if necessary . The dough must be little bit thinner than chapathi dough consistency.
- Turn out the dough onto lightly floured surface and knead 5 to 8 times.
- Preheat oven to 360 degree F.
- Take a small amount of cookie dough. Roll out the dough to one inch thickness. Repeat the same with remaining dough.Press down firmly from the top of each rolled dough with your palm to flatten it little bit.
- Flatten it and then shape with a cookie cutter or you can shape the cookies even with a glass. I shaped these cookies simply using Cookie Press.
- Place each of them 2” apart in the baking tray .
- Bake them for 20 minutes or or until the tops of the Eggnog Sweet Cookies look set and are just starting to turn golden brown.
- Let your Soft Cookies to cool on the baking tray for 5 –10 minutes until they can be transferred easy to racks.
- Enjoy homemade Eggnog Cookies with hot Tea or Coffee.
