Wednesday, December 11, 2013

Gingerbread Eggnog Puddles

Gingerbread shortbread cookies meet the likes of a creamy eggnog filling...because you can't possibly choose just one holiday flavor!
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This year, I was so excited to participate in the Great Food Blogger Cookie Swap hosted by Lindsay and Julie
With all of the recipes I have for Christmas cookies, it was difficult to narrow down which little gems would make the cut.

Since I would be shipping to three different states, whatever I chose had to be sturdy enough to make it there in one piece.
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Even though I could only choose one cookie recipe to share, that didn't mean I had to limit myself to just one holiday flavor. So that's when I thought of combining gingerbread with eggnog into one cookie. Voila!
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These cookies start with a gingerbread shortbread base that comes together in a cinch. Once the dough is scooped and rolled, it is filled with a creamy eggnog filling before making it's way to chill for a few hours. 
After they are baked, you have a soft, spiced, buttery cookie with little sips of eggnog...the perfect holiday delight!

The cool thing about a cookie swap is that I was the lucky recipient of one dozen holiday cookies from three different talented food bloggers.
Head on over to their sites to see what they baked up!
The Bearfoot Baker, My Kitchen Kreations To You, and Life On Food. I've gotta say, I could do this cookie swap thing more often!

Gingerbread Eggnog Puddles
Makes 1 dozen cookies

Filling:
4 oz cream cheese, room temperature
2 cups powdered sugar
2 Tbsp eggnog
1/2 tsp nutmeg
1/4 tsp cinnamon

Cookies:
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 1/2 tsp ground ginger
2 tsp cinnamon
1/2 tsp Kosher salt
1/2 tsp baking powder
1 cup unsalted butter (2 sticks), room temperature
1/2 cup dark brown sugar, packed
3 large egg yolks, room temperature
2 tsp Grandma's Molasses

In a medium bowl, combine cream cheese, powdered sugar, eggnog, and spices. Beat on medium speed with a hand mixer until well combined. Scoop filling into a piping bag and refrigerate until ready to use.
In a large bowl, whisk together flour, cornstarch, spices, salt, and baking powder.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar on medium-high speed until light and fluffy, at least 5 minutes. Add egg yolks, one at a time, until evenly incorporated. Add molasses and beat until combined. With the mixer on low speed, slowly add in flour mixture only until incorporated. Using a cookie scoop, portion out dough into equal rounds and roll into balls. Place each dough ball on a parchment lined cookie sheet. You should yield between 12 and 14 cookies.
Take each dough ball in your hand, and using your thumb, make an indention in the middle of each cookie. Fill each cookie indention with 2-3 teaspoons of eggnog filling using a piping bag to fill. Flatten cookie slightly and place back on parchment lined sheet.
When finished, place cookie sheet in refrigerator for at least 3 hours and up to 2 days. Please don't rush the chilling process as you don't want your cookies to spread too think during baking!
When ready to bake, preheat oven to 325 degrees F. Allow dough to rest at room temperature for 30 minutes before baking. Bake for 18-20 minutes.
Allow to cool on cookie sheet for 5 minutes before removing to a wire cooling rack to finish cooling.
Enjoy!



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