Holiday Eggnog Cookie Dessert Recipe
4P Foods Team Member
The 4P Foods team wants to help you turn in season produce handpicked by farmers in Virginia, Maryland, Washington, D.C., the Eastern Seaboard, and Mid-Atlantic into delicious, homemade meals. Romaine calm; we have flavorful dishes to add to your weekly menu and seasonal ingredients to add to your 4P Foods grocery delivery tote.
Don’t egg-nore this recipe full of holiday cheer and Homestead eggnog! Eggnog cookies are a good way to use up eggnog you’re not going to drink. This winter snack recipe is great for Christmas parties and holiday get-togethers. The ingredients listed below make about 40 small cookies. You will need a cookie sheet, a whisk, an electric mixer and a small bowl.
Here is how to make this recipe with purpose-fueled food that’s better for the prosperity of our planet and people.
Ingredients
- ½ cup Homestead eggnog
- 2 egg yolks
- 1 tsp. vanilla extract
- ¾ cup salted butter, softened to room temperature
- 2 ¼ cups all purpose flour
- 1 ¼ cups white sugar
- 1 tsp. baking powder
- ½ tsp. cinnamon
- ½ tsp. Nutmeg, plus more for sprinkling on top
Directions
Preheat your oven to 325 degrees Fahrenheit.
In a small bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
In a separate bowl, combine the sugar and softened butter with an electric mixer until smooth. Then, add in the dry ingredients and mix at a low speed until completely combined.
On an ungreased cookie sheet, spoon the dough out one teaspoon at a time spaced 1 inch apart. Sprinkle with extra nutmeg.
Bake for 15 minutes and then transfer to a cooling rack. Keep in an airtight container at room temperature for up to four days.