RECIPE: Eggnog Bites

Written by Flora Caputo

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November 29, 2013

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I have made a few eggnog cookies in my past, with no success. They either didn’t taste like eggnog at all, or they were too nutmeg-y or too eggnog-y.

But I think I have a good recipe here. I brought them to work and everyone told me it was the perfect balance of spice and eggnog. The fun part of this recipe was the candy melt drizzle because I was pleasantly surprised to find that Wilton made some Special Edition holiday flavors. It so happened I had these babies in the fridge chilling while I ran an errand at the craft shop. And there in the holiday baking aisle were these cool eggnog candy melts! I was thrilled to have found them and thought they would work beautifully on these cookies. (They had gingerbread and peppermint, too.)

If you can’t find them where you shop, you can easily make an eggnog drizzle using powdered sugar. I just think candy melts are easier to use.

Happy Baking! These will do wonderfully on your cookie plates and in your cookie swaps!

Eggnog Bites

Ingredients:
2 1/2 cups flour
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg (plus more for sprinkling on top for garnish)
1 1/4 cup sugar
1/4 tsp. salt
3/4 cup butter, softened
3/4 cup eggnog
1 1/2 tsp. vanilla
2 large egg yolks

1 cup Wilton Holiday Special Edition Eggnog Candy Melts

(If you can’t find these, make a drizzle using 1 cup powdered sugar, 1/4 tsp. vanilla and 1-2 Tbsp. eggnog, combine until drizzling consistency and adjust eggnog amount to do so. You can also use plain white Wilton candy melts, and buy an eggnog flavored oil used in candy making to add the eggnog flavor. I found some on Amazon.)

Directions:

Preheat oven to 350˚ and line two baking sheets with parchment paper. Set aside. In a large bowl, combine flour, baking powder, cinnamon, nutmeg and salt with a fork. Set aside.

In a large bowl, using a stand mixer, beat the butter until creamy. Add the sugar and beat until light and fluffy. Add the eggnog, egg yolks and vanilla. Beat until whipped and light. Turn the mixer to low, and gradually add the flour mixture until just combined.

Chill the dough for one hour, until easy to handle. Shape dough into 1″ balls, set 2″ apart. Bake for 12-15 minutes, or until cookies are set and edges are lightly golden. Let cool on the trays as you prepare your drizzle.

In a microwave-safe bowl, melt the candy melts at half power for 1 minute. Mix and heat again at half power for 30 more seconds. Continue doing 30-second increments until the Candy Melts are of drizzling consistency. (I added 1/2 Tbsp. canola oil to help that out, mine was still pretty thick.) Using a fork, flick the drizzle back and forth aggressively over the cooled cookies. While the drizzle is still wet, sprinkle the cookies lightly with nutmeg. Store in an airtight container for up to 5 days.

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Flora Caputo

Flora is an award-winning creative director in Chicago turned food and lifestyle blogger extraordinaire. She is also author to the popular BEE NATIVE! gardening book series and various children's books that celebrate the wonder and hard work of bees and butterflies. Her blog and social spaces inspire thousands to create, learn, cook, grow, and craft, making their world lovelier one pixel/petal/seed/bite/stitch/brushstroke at a time. Follow her on all the social spaces, YouTube, and Amazon, and get creative!

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