Kitchenbelle

Pumpkin is to Halloween what egg nog is to Christmas.  It is the quintessential holiday beverage.  And though I don’t know many people who can drink more than a sip or two (my dad is the exception there–he can gulp egg nog like Gatorade!) that  little taste is all you need to get into the holiday spirit. 

So now imagine putting that delicious nutmeg-spiced egg nog sip into cookie form.  Worry no more because you can eat dozens of these buggers without feeling that post-egg nog nausea!  They are crispy on the outside and a soft on the inside (not chewy–just a little pillowy).  The flavor is great.  I gravitate to a softer cookie, so I do wish these were a little softer.  I think next time I will try adding an additional egg or two, and maybe even a little more egg nog.  Cheers!!!

Egg Nog Cookies:

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1-1/4 cups sugar
• 3/4 cup butter, softened
• 1/2 cup eggnog
• 1 teaspoon vanilla extract
• 2 egg yolks
• 1 teaspoon ground nutmeg

Preheat oven to 325 F.

Combine flour, baking powder, cinnamon, and nutmeg and set aside.  Cream sugar and butter until fluffy.  Stir in eggnog, vanilla, and egg yolks.  Beat at medium speed until smooth.  Add flour mixture in two additions, and beat on low speed until just combined.

Drop dough by teaspoonfuls onto ungreased baking sheets.  Sprinkle lightly with nutmeg.

Bake for 20-25 minutes.

Courtesy of kaboose.com.

Filed under: cookies, Dessert | 1 Comment »

 As you may or may not have noticed, I tend to bake cakes and cupcakes more often than cookies.  It is only in this recent 48-hour whirlwind cookie baking spree that I realize why that has been the case–It is much more difficult to determine when a cookie is done than it is to determine when a cake (or cupcake)  is done. 

In the case of cakes, there are so many cues for doness: color, the skewer test, the press test (gently pressing your finger tips into the surface to see if it springs back), just to name a few.  And these generally apply for all types of cakes.

In the case of cookies my only test is peeking at the bottoms–if they are brown, I assume they are done.  But, I have learned, this is not always true because cookies vary so drastically in texture and ingredients.  The outside can be crisp and the inside a weeping mess.  In some cases the tops are incredibly soft (if it were a cake it’d be raw) but if it is just a soft and chewy type of cookie, it may well be done.  It is much more difficult to get it right.

All of this has led me to a conclusion: I need more practice in the cookie-baking arena!  Only by practicing with different ingredients and baking times can I really hone my eye for doneness.  With that said, let the cookie baking really begin!

One more thing though: What is funny is that I don’t need an ounce of practice on the other side of the fence as a cookie eater!  I do just fine in that realm!  I am a lover of chunky, chewy, multi-ingredient cookies (white chocolate chunks, especially, are a new favorite), which is why I particularly enjoyed this recipe.  The texture and flavors are fantastic!  Enjoy!  (And if you have any cookie baking secrets–please share!)

Oatmeal Cranberry White Chocolate Chip Cookies:

• 2/3 cup butter, softened
• 2/3 cup brown sugar
• 2 large eggs
• 1.5 cups old fashioned oats
• 1.5 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 6-ounce package dried sweetened cranberries
• 2/3 cup white chocolate chips

Preheat oven to 375 F.

Using an electric mixer beat butter and sugar together until light and fluffy.  Add eggs and beat well.  In a separate bowl, combine oats, flour, baking soda, and salt.  Add dry mixture to egg/sugar mixture in three additions, mixing well after each addition.  Delicately stir in cranberries and white chocolate.

Drop by rounded teaspoonfuls onto an ungreased cookie sheet.  Bake for 10-12 minutes or until golden brown.  Cool on wire rack.

Adpted from recipe by Ocean Spray, Inc.

Filed under: cookies, Dessert | 1 Comment »