Ingredients
-
For Eggnog Cream
-
1 Egg
-
½ cup (120 ml) Heavy Cream
-
½ cup (120 ml) Milk
-
1 tablespoon (13 g) Sugar
-
1 teaspoon Rum
-
1/8 teaspoon Vanilla Extract
-
1/8 teaspoon freshly grated Nutmeg
-
For Cookie Dough
-
1 cup (225 g) Unsalted Butter
-
1 cup (200 g) Sugar
-
½ cup (120 ml) Eggnog Cream
-
2 tablespoons (28 ml) Rum
-
2¼ cups (282 g) heat-treated all-purpose Flour
-
1/8 teaspoon freshly grated Nutmeg
-
1/8 teaspoon Salt
Directions
This dough is a wonderful and creative dessert to serve at all your holiday parties. It incorporates real eggnog, and by grating your own fresh nutmeg (use a Microplane), you get a powerful kick of this warm spice. There is alcohol in this dough, but if you want to serve it to kids, just omit the rum. Or, if you prefer a different alcohol in your eggnog, you can easily switch the rum for your spirit of choice.
Steps
|
1
Done
|
To make the eggnog cream, whisk together the egg yolk and cream in a medium bowl. Set aside. |
|
2
Done
|
In a medium saucepan over medium-high heat, bring the milk and sugar to a simmer. Make sure to whisk the mixture frequently. |
|
3
Done
|
When it’s simmering, pour about 1/2 cup (120 ml) of the hot liquid into the egg and cream mixture. Whisk continuously and vigorously while doing this. The goal is to temper the egg so that it can be heated on the stovetop. If you don’t do this step or don’t whisk while adding the hot milk, you will end up with scrambled eggs! Once the egg mixture is tempered, pour it into the remaining milk in the medium saucepan and return it to medium-high heat. |
|
4
Done
|
Add the rum and vanilla to the mixture and whisk until combined. Stir the nutmeg into the mixture. Allow the mixture to simmer and thicken while whisking constantly. It should take about 5 minutes to become a thick cream. You’ll know it’s ready when it sticks to the back of a spoon and you can run your finger and create a line down the middle. When thickened, pour into a bowl. Cover it with plastic wrap and place it in the refrigerator to cool, about 20 minutes. |
|
5
Done
|
While the cream cools, to make the cookie dough, cream the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy. It should take about 30 seconds on high. Scrape down the sides of the bowl when done. |
|
6
Done
|
Add the cooled eggnog cream and rum and mix. |
|
7
Done
|
In a medium bowl, whisk together the flour, nutmeg, and salt. Gradually add the flour mixture to the butter mixture. Mix on low until the flour is fully incorporated. |
|
8
Done
|
Eat immediately or store in an airtight container for 1 month in the refrigerator or 3 months in the freezer. |
