Eggnog Malt Cookies

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The Story:

When I see eggnog next to the milk in the grocery store, I know it’s the holiday season. I love everything about it—the richness, the flavor, the texture. But I hate how fast it goes when I go home for Christmas. I don’t think it even makes it into the fridge. It just goes from the grocery sack straight to glasses.

This recipe is a twist from my original Eggnog Cookie recipe.

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Ingredients

  • Cookies:
  • 1 1/4 cup sugar
  • 3/4 cup butter, softened
  • 1 teaspoon vanilla
  • 2 egg yolks
  • 1/2 cup eggnog
  • 2 1/4 cups flour
  • 1/3 cup powder malt
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • Glaze:
  • 1 1/2 cup powdered sugar
  • 1 tablespoons eggnog
  • 1 teaspoon powdered malt

Preparation

Step 1

Directions:

1. Preheat oven to 350 degrees and line cookies sheets with parchment paper.

2. Beat sugar and butter until light and fluffy, 3 minutes.

3. Add egg yolks one at a time on slow.

4. Add vanilla.

5. In a separate bowl, combine flour, malt, baking powder, nutmeg and cinnamon.

6. Pour half of the flour mixture into the egg/sugar mixture.

7. Add eggnog.

8. Pour in remaining flour mixture. Stir only until combined,

9. Make small dough balls (dough may be sticky) and freeze in a tupperware for 10 minutes.

10.Place on cookie sheets and bake for 12-18 minutes or until the edges are barely brown.

11. Glaze: combine all ingredients using a whisk or a fork. Drizzle over warm cookies and top with cinnamon sugar.

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