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Eggnog Cookie Dippers

by Betsy Carter and Marissa Buiefeatured in Homemade Eggnog and Eggnog Cookie Dippers

Ingredients

for 24 cookies

  • nonstick cooking spray, for greasing
  • 3 large eggs, using only egg whites (Reserved from eggnog recipe)
  • 1 pinch kosher salt
  • ⅓ cup sugar (65 g), 2 tablespoons, divided
  • ¼ cup eggnog (60 mL)
  • 1 teaspoon vanilla extract
  • ⅔ cup all-purpose flour (85 g)
  • powdered sugar, for garnish
  • nutmeg, freshly grated, for garnish

Nutrition Info

Shop ingredients with
    Calories 42
    Fat 0g
    Carbs 6g
    Fiber 0g
    Sugar 2g
    Protein 1g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 325°F (170˚C). Line 2 baking sheets with parchment paper and grease with nonstick spray.
  2. In a medium bowl, beat the egg whites and salt with an electric hand mixer until soft peaks form. Gradually add 2 tablespoons of granulated sugar and beat until stiff peaks form. You should be able to turn the bowl upside down without anything falling out. Set aside.
  3. In a large bowl, mix together the eggnog, vanilla, and remaining ⅓ cup (65 G) sugar until incorporated. Sift in the flour and and fold with a rubber spatula to combine. Fold in ⅓ of the egg whites until incorporated, then add the rest and fold until just combined.
  4. Transfer the dough to a piping bag or zip-top bag fitted with a medium round tip.
  5. Working quickly, pipe 12 4-inch (10 cm) long and 1-inch (2 cm) wide cookies onto each baking sheet. Bake for 15-17 minutes, until lightly golden around the edges. Do not allow to get too dark.
  6. Transfer the cookies to a wire rack and let cool completely. Use a sieve to sprinkle powdered sugar over the tops. Finish with a pinch of freshly grated nutmeg.
  7. Enjoy!