Prior to our Holiday party, I did a quick fridge scan to see what I needed to use before I left for the holidays. Immediately my eyes went to the carton of egg nog, and I knew what I needed to create: egg nog cookies.
You see, egg nog is my favorite flavor of all time. I regularly replace the cinnamon in my green smoothies with 1/4 t nutmeg so it feels like I’m drinking egg nog all year long. But, egg nog is so rich that I can only drink a little. So, with precious egg nog about to go to waste, I set to work.
What resulted was a cookie that tasted like egg nog but was still light and not-too-sweet. Because of the egg nog, these cookies do not last long (and they need to be stored in the fridge after they cool). But, I don’t think they’ll last that long!
Egg Nog Drop Cookies (GF)
1 c gf all-purpose 1-1 flour
1/2 c brown rice flour
3/4 c almond meal
1/2 c sugar
5 T egg nog
2 t baking powder
1/8 t salt
Powdered sugar to roll cookies (with sprinkles if desired)
1. Mix the dry (minus the powdered sugar) and wet ingredients separately, then combine, making sure the ingredients are completely mixed.
2. The dough is wet. Portion the dough and place them on the pan (about a heaping tablespoon for each cookie).
3. Next, roll each cookie in the powdered sugar and sprinkles and place back on the pan.
4. Press each cookie down slightly with the bottom of a cup
5. Bake for 10-12 minutes at 350.
6. Let them cool slightly on the pan before transferring to a wire rack (covered with parchment paper)
7. Let cool; serve and enjoy.