Eggnog Cinnamon Rum cookies

Growing up, Thanksgiving was a time of a lot of food and drink.  We had the big bowl of nuts, the bag of tangerines, and eggnog.  My dad made rum spiked with eggnog.  I am surprised that the eggnog didn’t curdle.  I believe that eggnog is a generational thing.  I  figured there had to be a way to bring eggnog back.  I love to use old items in updated ways.  So here is my cinnamon eggnog cookie recipe.  I did use rum –  just not the quart like my dad did.
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 sticks butter
1 1/2 cups sugar
1/2 cup eggnog
3 egg yolks
1 teaspoon rum
1 teaspoon vanilla
In bowl 1, mix dry ingredients:
Flour, cream of tartar, baking soda, cinnamon, salt, nutmeg; stir and set aside
In bowl 2, add room temperature butter
Add sugar and cream with butter 4 minutes
Add egg yolks and mix
Add eggnog and mix
Add rum and vanilla mix
Add dry ingredients to wet 1/3 of a time
Refrigerate for 1/2 hour
Preheat oven to 375
Line cookie sheets with parchment paper
Use a cookie scoop to make 1 1/2 inch cookie balls
Bake for 9 -13 minutes until brown on the bottom
Let cool
Second level:
2 tablespoons eggnog
1/2 cup powdered sugar
1/8 teaspoon of cinnamon
Mix all ingredients together
Drizzle over cookies
eggnog cookies 1
eggnog cookies 2
eggnog cookies 3
eggnog cookies 4
eggnog cookies 5
eggnog cookies 1

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