Eggnog cookies

Votes: 2

Time: 1 hour 30 min.
Complexity: easily
Quantity: 24 cookies

These intriguing cookies are infused with the rich, spicy flavor of eggnog and look absolutely festive. You'll taste the magical notes of nutmeg, cream, and rum in every bite. While still warm, each cookie is topped with a striped white and milk chocolate candy, and the look matches the flavor perfectly. The perfect treat for the winter holidays!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 and 1/4 cups premium flour
1/4 tsp baking powder
1/4 teaspoon coarse salt
110 g unsalted butter, room temperature
3/4 cup sugar
1 tbsp. heavy cream
1-1.5 tsp rum extract
1 small pinch of ground cloves
1 large yolk
4 tsp freshly grated nutmeg
24 striped white and milk chocolate candies, such as Hershey Hugs, foil removed

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 175°C and line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. In a large bowl, beat the butter with 1/2 cup sugar using a mixer on medium speed for about 1 minute.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.

Add the cream, rum extract, cloves, egg yolk, and 2 teaspoons of nutmeg and beat until smooth. Add the flour mixture and mix on low speed until the dough forms.
Form the dough into 24 1-inch (2.5 cm) balls. In a small bowl, combine the remaining 1/4 cup sugar with 2 teaspoons of nutmeg. Roll the balls in the spiced sugar to coat completely and place them 2 inches (5 cm) apart on the prepared baking sheets.
Bake the cookies, rotating the baking sheets halfway through, until the edges are golden brown, about 14 minutes.
Remove the baking sheets from the oven, place them on a wire rack, and immediately press a chocolate candy into each cookie while it's still soft and hot. Don't move the cookies until the chocolate has completely set and they've cooled, at least 1 hour.