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Eggnog Cookie Dippers

by Betsy Carter and Marissa Buie featured in Homemade Eggnog and Eggnog Cookie Dippers

Inspired by kingarthurflour.com

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, 2 tablespoons, divided (65 g)
  • 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
    Calories 42
    Fat 0g
    Carbs 6g
    Fiber 0g
    Sugar 2g
    Protein 1g

Estimated values based on one serving size.

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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!
 

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