Wednesday, November 30, 2011

Eggnog Cookies

For those of you that don't know me personally... I am not a morning person. Oh I wake up early and to the untrained eye, you might think you can talk to me. No. I need a good half hour before I am verbal. Today my husband decided he wanted to take me out of the house. I tend to be a homebody, very content to spend a day in my kitchen. So when at the butt crack of dawn he came in and said "get dressed we are leaving". I was not a happy camper. Yes I could have just thrown a major tantrum and got out of it. But I was trying to be a good wife. I did as he asked, but I complained for the next hour until I got coffee and woke up. We ended up going to a very nice restaurant along the beach for breakfast and then went on little errands. We decided to do a fly by at a mall near by. So bizarre. Christmas music everywhere. It is so hard to get in the mode of thinking when it is 85 degrees outside and I just spent the morning on our sunny beach. Then I came home to find Taylor had written "egg nog" on the grocery list. Sigh. Ok Ok Ok... It is Christmas season. Time for me to get started. Let me set off the season with Eggnog Cookies if anyone knows where on earth I got this recipe from, please tell me. As always I changed it to be gluten free, but I know I adapted it from somewhere because it has been stuck in my drafts forever and my bad I never wrote down where I got it. If someone knows please let me know asap so I can link back. Who knows, Maybe it was in a cookbook long ago? This recipe makes 30 cookies.
Here is how I made the gluten free Eggnog Cookies:

1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
2 cups gluten free all purpose flour
1 tsp xanthan gum (only if your gf flour doesn't already contain it)
1 tsp baking powder
3/4 cup brown sugar
1/2 cup white sugar
3/4 cup butter (room temp)
2 egg yolks
1/2 cup eggnog
1 tsp vanilla extract

Ingredients/Icing
1 1/2 cups of powdered sugar
3 tbs butter (room temp)
3 tbs spiced rum

Line two baking sheets or baking stones with parchment paper. 
 Preheat the oven to 325 degrees. 

Sift together the baking powder, nutmeg,cinnamon, flour and xanthan gum. Set aside

In another bowl, cream together the butter and both types of sugar. Once the consistency is light and fluffy, 
beat in the vanilla extract, egg yolks and eggnog. 
Add dry ingredients and mix until just blended. .

Using a cookie scoop or spoon, scoop out round balls of dough and place them on the liked baking sheet or baking stone 1 inch apart. 
 Place filled baking sheet in oven and bake cookies for about 20minutes. 
 Cookies will be done when edges are a golden color.

Remove pan from oven and let cookies cool on pan for 3 minutes. Then transfer to a rack to cool while you finish baking all the cookies. 

To create the icing, place butter and powdered sugar in a bowl and beat until smooth. Then add the rum and beat for 2 minutes more. Once cookies have cooled, use a pastry bag or ziplog bag to pipe out icing on top. Sprinkle with cinnamon if desired.  Icing should set up after 2 hours.
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