This time of year is full of a lot of emotions, but mostly panic over finding gifts for everyone. I am sure you all can relate. You go into November thinking, "I am going to be so prepared for Christmas this year!" And then December 23rd comes around and you think, "Ah craaaappp!!"
Yeah that's me. And I know what you are thinking, Judgmental Judy, "It's only December 15th, Katie. You still have time, Silly Goose." Shut it down Judy. Shut it down. I pride myself on being a thoughtful gift-giver. I bet a lot of you out there would put your name under that category, too, and when you are in that column you torture yourself with a rollercoaster of emotions. Is this gift thoughtful enough? Does it have special meaning? Will they like it? What if they buy it for themselves before I can give it to them? (yeah that last one happened a few times... don't ask for something if you are just gonna buy for yourself!) This year is just another repeat of frustration. I should just buy everyone socks and sweaters.
So the bad news is that I only have one person crossed off the gift list so far. The good news is I have eggnog latte cookies AND left over eggnog AND bourbon. So it's all going to be fine.
These cookies are of the soft frosted variety. Slightly cakey, just the right amount of sweet, and a little bitter from the espresso. They are great and the perfect treat to eat away your gifting worries.
The Recipe: Eggnog Latte Cookies
yields ~12-15 cookies
The Bits and Bobs:
1 cup + 1 tbsp all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon
6 tbsp butter, room temp
1/4 cup sugar
1/4 cup brown sugar
1 egg yolk
1/2 tsp vanilla extract
1/4 cup eggnog
2 tsp espresso powder
for the icing:
1 cup powdered sugar
3-5 tbsp eggnog
Preheat the oven to 350*F and line a baking sheet with a silpat or parchment paper.
In a mixing bowl, beat together the butter and both sugars until light and fluffy. Mix in the egg yolk until only just combined. Stir the espresso powder and vanilla into the eggnog, then add to the dough mixture beating until incorporated.
In a separate bowl (or if you are lazy like me just dump it in the wet ingredients) whisk together the remaining dry ingredients. Add to the butter and eggnog mixture until just combined.
Scoop tablespoons of the dough out onto the prepared baking sheet about 2 inches apart. These will spread. Bake for 11-13 minutes or until the centers are set and the edges are golden brown. Allow to cool for a minute or two on the sheet then transfer to a cooling rack.
In a small bowl stir together the powdered sugar and one tablespoon at a time of the eggnog until the mix is only slightly runny. It shouldn't be very thin, but should be able to be poured (like honey). When the cookies have cooled, pour the icing over the middle of the cookies. Sprinkle some extra cinnamon or nutmeg over the top if you like, then allow to set.