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Blog Eggnog Cookies

Blog Eggnog Cookies

Eggnog, like fruitcake, is a culinary Christmas concoction that inspires strong feelings—it seems people either love it or loathe it. I'm in the latter group. Based on heavy cream, egg yolks, sugar, and, often, rum, eggnog is undeniably thick and rich and the versions sold in cartons at convenience stores often taste like liquid pudding. But made right, it can be a lovely, sophisticated drink. As you might expect from an oddly named beverage that combines dairy products with alcohol and spices, eggnog has medieval origins.

("Nog" means "ale" and a "noggin" was a wooden mug used to hold ale or other liquor.) It's related to posset, a combination of hot milk and ale or wine. Invented at a time when fresh cream and eggs were a luxury, eggnog was saved for special occasions, and its fortifying richness made it especially well suited as a cold-weather drink. It is definitely something to be sipped slowly and occasionally. But if you, like me, love the flavors of eggnog, there are other ways to enjoy them. This week's recipe re-creates the flavor of eggnog with rum flavoring and nutmeg in a buttery sugar cookie.

My favorite shapes for Eggnog Cookies include the Snowman cookie cutter, the Mitten cookie cutter, and the Bell cookie cutter.

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