Eggnog Dreams

Jennifer B.

What happens when you combine chewy gingerbread cookies with a creamy eggnog buttercream filling? A holiday dream come true. This recipe for Eggnog Dreams by Jennifer B. took third place in our Holiday Cookie Recipe Contest. We’d suggest leaving a few for Santa, but you’ll probably want them all for yourself.

Eggnog-Dreams-Cookie-Recipe2

Eggnog Dreams

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 20 cookies

Serving Size: 1 cookie

Eggnog Dreams

Ingredients

    For the chewy molasses cookies:
  • 2 cups whole-wheat pastry flour
  • 1/2 cup white sugar
  • 1/2 teaspoon fresh-grated nutmeg
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 8 tablespoons REAL unsalted butter, melted
  • 1/2 cup molasses
  • 2 eggs
  • 2 tablespoons dark rum
  • 1/2 cup turbinado sugar
  • For the eggnog filling:
  • 8 tablespoons REAL unsalted butter, at room temperature
  • 1/4 cup prepared eggnog
  • 1/4 teaspoon fresh-grated nutmeg
  • 1/4 teaspoon salt
  • 2 1/4 cups confectioner's sugar

Directions

To make cookies, whisk together whole wheat pastry flour, sugar, nutmeg, salt, baking powder and baking soda. In second bowl, whisk together melted butter, eggs, molasses and rum. Add wet ingredients to dry and stir until well combined. Chill until firm, about 30 minutes.

Preheat oven to 375°F. Place turbinado sugar in shallow bowl. Roll 1-inch balls of dough in turbinado sugar and place 2 inches apart on parchment-lined baking sheet. Bake cookies 7-9 minutes, until just set. Cool completely on wire rack.

To make filling, beat together butter, eggnog, nutmeg and salt. Add sugar and continue to beat until light and fluffy. Sandwich about 1 tablespoon filling between pairs of cookies, rotating top cookie as you press down to spread filling evenly. Chill for storage, but serve at room temperature.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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