Got Eggnog? Well, grab some rum and let's whip up a boozy batch of cookies...Drunken Eggnog Thumbprint Cookies!Being fingerprinted on Christmas Eve (or ever!) was never in my plans, but that is what transpired during the early hours of the day before Christmas.
Let's rewind to October, when my bloggy friend, Paula - The Vanilla Bean Baker, tempted me with these Thumbprint Cookies. As I read her post, it occurred to me that I had never had such a cookie.
So, a couple days ago I decided to rise early to get my hands on these little sweet treats by any means necessary. So I took a page from good old St. Nick - slid down the chimney, tiptoed through the house while its other occupant slept, rummaged through the pantry and fridge, gassed up the oven and not long after, found myself being fingerprinted numerous times - 60, to be exact!
Being the holidays, I thought I'd make them a little festive and enough to share with a few other volunteers with whom I'd be spending the afternoon. I spiked some eggnog with a little rum and whipped it in with the butter. I learned back in my baking arts course last year that adding the flavour upfront to the fat in a recipe enhances it.
I am not a huge fan of jam, except when paired with peanut butter on a sandwich. So, to cover up my prints, I opted for a cloud of boozy whipped topping.
I found the process a little messy. You may not know this, but the sight and feel of raw eggs freak me out, they just do. Yes, I know how odd that sounds coming from someone who enjoys baking, but we'll explore that some other time.
Ovophobia aside, I am so pleased with the results. These Drunken Eggnog Thumbprint Cookies are a new fave for both the mister and me!
Thanks for the introduction and the new addiction, Paula!
Servings: 60 cookies
Ingredients
Cookies
- 345 g butter 1 ½ cups, softened and cubed
- 44 g eggnog 2 tbsp
- 6 g rum 1 tsp
- 192 g granulated sugar 1 cup
- 1 g ground nutmeg ½ tsp
- 4 egg yolks
- 300 g unbleached all-purpose flour 3 cups
- 4 egg whites lightly beaten
- 320 g finely chopped walnuts 3 cups
Whipped Topping
- 250 ml 35% whipping cream 1 cup
- 6 g rum 1tsp
- 22 g eggnog 1 tbsp
- 16 g confectioner's sugar 2 tbsp
- pinch of crushed vanilla beans
- 1 package whipped cream stabilizer
Instructions
- Preheat oven to 375ºF and line baking sheets with silpat mats or parchment paper.
- Using the paddle attachment of your stand mixer, beat the butter butter, eggnog and rum in a large bowl for about 20 seconds on high speed.
- Add the sugar and nutmeg to the butter mixture and continue beating on medium speed until combined. Scrape down the sides of the bowl.
- Beat in the egg yolks until fully combined. Switch to low speed and add the flour.
- If the batter is too sticky to work with, place in the refrigerator for about 30 minutes. If not, roll the dough into 2-inch balls.
- Please walnuts in a food processor and pulse a few times until finely ground. Spread out on a shallow plate or small platter.
- Lightly beat the egg whites in a deep bowl. Dip the rolled dough in the egg whites and use a spoon or fork to transfer to the walnuts.
- Roll in walnuts until covered. Place on prepared cookie sheet and press the centre of each with your thumb.
- There - you have been fingerprinted! Now for the cover-up...
To make the whipped topping:
- Chill the bowl and whisk of your stand mixer on the freezer for 3-5 minutes. Add all the ingredients and whip to firm peaks without over-whipping.
- Spoon or pipe onto cookies just before serving. Garnish with freshly grated nutmeg and walnut.
- These are perfect to keep on hand for unexpected guests throughout the holiday. They can be kept at room temperature for a few days or frozen for a couple months.
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
01VanillaBean01 says
You took the thumbprint cookie to a fabulous new level with these ones Jacquee! Two thumbs up accompanied by a double fist pump. Gorgeous looking cookies. Thank you for the mention. I'm sure your fellow volunteers couldn't get their fill of these!
I Sugar Coat It! says
Thanks, Paula! I can't believe I had not had these before. They are so tasty and not very sweet. Everyone's been enjoying them. I'm going to try a few other flavours!
Soumya says
Hello Jacquee, thanks for sharing this awesome recipe. I will definitely try this!!
Regina @SpecialtyCakeCreations says
Yummy! Thanks for sharing the great tip about adding the flavoring with the fat. I will have to remember that.
I Sugar Coat It! says
I noticed it makes a difference, so thought I'd share. I should do a post about all the little tips and tricks I learned.