Ever notice how we never talk about how this or that famous food person came over, stayed the weekend & whipped up their signature dish?
There’s a perfectly reasonable explanation for that.
I don’t know any famous people. One time I saw Al Pacino on the street in New York City. He’s really short. Handsome, sure. But tiny.
I don’t even know anyone blog-famous or blogtastic. I’m not “in the loop.” I’m not even sure where the loop is, except that I know I’m on the outside of it.
No one invites me on all-expenses-paid getaways in hopes that I’ll blog about it. Every once in a great while, I get an email asking if I wouldn’t like to give away some gluten-free bread. (I always decline. You don’t want me to do bread giveaways, do you?)
All I have is some Better Batter, some USA Pans, a bunch of butter, some sugar – & you. I want for nothing. Except for maybe some egg nog cookies.
These cookies are soft and sweet, with a delicate sugar shell. They’re amazing still warm from the oven, and they freeze beautifully. Store-bought egg nog works great, or you can make your own Dairy-Free Egg Nog.
Start as per usual, with dry ingredients (flour, baking powder, baking soda, ground nutmeg, salt, and brown sugar).
Add butter, an egg, vanilla … and the egg nog. It should be thick. If you’re making your own, just cook it a bit longer (at a low heat, so it doesn’t curdle). If you’re using store-bought, just put it in a pot and reduce it over a low flame until it’s about that thick.
The batter is thick and sticky — even when it’s cold. What we’re going to do next is … not really my idea of a good time. But mama needs some Egg Nog Cookies, and they’re not going to make themselves.
Scoop a ball of the cookie dough as large as you’d like (I made mine about 3/4 inch in diameter – since I needed my cookies to be kinda small), and drop it right into a bowl of Sugar in the Raw (or other large grain sugar), flatten the dough into a disk and cover it completely in the sugar. Repeat with the remaining dough, and place the cookies about 1 inch apart on a rimmed baking sheet. It may be a bit messy. So sorry.
Chill ‘em, and then bake at 350 degrees for about 10 minutes, or until the cookies are set and just starting to brown on the underside. Be sure to check your oven temp with an oven thermometer. If your oven runs hot, the sugar crust may burn.
| Egg Nog Cookies |
- 1 1/2 cups all-purpose gluten-free flour (I use Better Batter)
- 3/4 teaspoon xanthan gum (omit if using Better Batter)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon kosher salt
- 1 cup packed brown sugar
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup reduced egg nog (see photo), at room temperature
- 1 extra-large egg, lightly beaten and at room temperature
- Sugar in the Raw, for coating
- Preheat your oven to 350 degrees F. Place about 1/2 inch of Sugar in the Raw in a small bowl, and set it aside.
- In a large bowl, place the flour, xanthan gum, baking powder, baking soda, nutmeg, salt and brown sugar, and whisk to combine well (and get out the lumps in the brown sugar).
- Add the butter, egg nog and egg, and beat until combined. The dough will be thick and sticky.
- Scoop a ball of dough about 3/4 inch in diameter. place it in the bowl of Sugar in the Raw. Handling the dough as little as possible, flatten the ball into a disk and coat it with the sugar granules. Repeat with the remaining dough, transferring each sugar-coated disk to a rimmed baking sheet, about 1 inch apart.
- Place the baking sheets in the freezer until firm, about 10 minutes.
- Place in the center of the preheated oven and bake until the cookies are set and just beginning to brown on the edges, about 10 minutes.
Be sure your oven isn’t running hot, or it will burn the sugar coating on the cookies and they will be raw in the center.
I wonder if anyone doesn’t like cookies, like, at all. I also wonder if that is a person I could get behind, you know, as a person.
Love,
Me
P.S. Have questions or comments that aren’t about a specific blog recipe from this week? Come on over to the Community Page. You can crowd source!
P.P.S. Don’t forget our sponsor, Once-a-Month Mom. She’s all over gluten-free dairy-free once-a-month freezer cooking, which would be especially wonderful this time of year. Like a really nice nana came to cook for you all month long, except the nana was you & you did it all at once so you could spend time making cookies with me the rest of the month.
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Would this work with the So Delicious Coconut Egg Nog? I’ve really been enjoying it lately and this makes me want to try this!
I’ve never tried that, Linda, but I would imagine it would. You’ll have to reduce it so it’s thicker, most likely, though. See the photos. :)
Only our Nikki would make a cookie from a nog. I’ll make the coffee! xoLin
Your comments always make me smile, from the inside out, Linda. :)
xoxo Nicole
I love egg nog….these cookies sound sooooo delicious!! And on another note…..I found some USA 6 well mini cake pans on Amazon.com. I use them to make hamburger buns. Love the pans!! I was so surprised how heavy the pans are!! They should last a long time!!
Hi, Sandy,
I hadn’t thought of using the USA Pans mini cake panel pan for burger buns. So smart! I’m so happy you’re satisfied with your purchase. I wouldn’t recommend just any brand to you. Now you see why! Thank you so much for telling me about your positive USA Pans experience.
xoxo Nicole
Do these taste egg noggy?? Every time I’ve made something with egg nog-it never tastes like egg nog.
Hi, Dana,
Totally egg-noggy. I had to play with the recipe a lot to get it to taste egg-noggy. I agree that most egg nog baked goods don’t taste like the real deal. These are different – that’s why you have to make sure you’re using thick egg nog (and why you have to reduce it so it’s concentrated enough, without adding too much liquid). Most egg nog recipes have barely any egg nog, because it adds too much moisture.
xoxo Nicole
schweeeeet!
making more cookies this weekend!
Nice, Pam. :)
xoxo Nicole
I answered you on the blog, Dana, so the comment is threaded. :)
Oh my, oh my, oh my!!! Love, love, love egg nog! Must go right now & get me some egg nog! I’ll bring the drool bibs! Oh and some Celestial holiday teas would go great with these as well as the coffee!!!
Sounds good, Peggy. :) Peaceful.
xoxo Nicole
I’ve never heard of eggnog cookies before. These look tasty good yummy delicious ;) Love and hugs from the ocean shores of California, Heather :) :) :)
Thanks, Heather. :)
xoxo Nicole
Hey Nicole,
I don’t like nog but those cookies sure do look good! I am in search of a kung pao chicken sauce recipe like wanchai ferry. Do you happen to have one? Thanks!
Hi, Bonnie Sue,
So sorry – I don’t! Have you checked allrecipes? I bet someone has a recipe… And I have to confess I don’t know what wanchai ferry is – but I do know what kung pao chicken is. :/
xoxo Nicole
Hi Nicole!
I can’t tell you how tempting each and every one of these cookie recipes have been and I’m looking forward to giving them all a whirl once I’m settled in my new place (moving at this time of year was an unavoidable and somewhat unfortunate choice, but looking VERY forward to my new kitchen!). The one cookie that seems to only come out at holidays in my family though, is rugelach, which is one of my absolute all-time favorites. I found a recipe on allrecipes, http://allrecipes.com/recipe/rugelach-2/ , and am wondering what your thoughts are as to working it with Better Batter, as I absolutely love what I’ve been able to do with it so far but am slightly intimidated at taking this challenge on without some input from someone more experienced at conversions. So what do you think?
Hi, Erin,
I love rugelach, too. I would suggest you try Lisa’s recipe at Gluten Free Canteen. I haven’t tried it myself, but Lisa’s recipes are great (and I’m pretty picky) — and although she uses component flours, she suggests replacing her component flours with 2 cups of Thomas Keller’s C4C gluten-free flour — and I bet the same amount of Better Batter would work. If you have any questions about the recipe, just post a comment to Lisa. She’ll jump right on it.
I have made rugelach with Better Batter before, but I *gasp* never bothered to write down the recipe and have opted instead to fly by the seat of my pants. Perhaps I forgot I was a food blogger for a moment. ;) I will have to remedy that, but in the meantime, I would try Lisa’s recipe.
I hope your move goes off without a hitch. But even if there’s a hitch, it’ll get ironed out for sure.
xoxo Nicole
Thanks! You’re not going to believe this, but I think Naomi over at Better Batter may have a direct link to my brain; I just went to facebook and to my surprise there was a post to a Rugelach recipe!! http://betterbatter.org/rugelach I can’t wait to try them both out and see which comes out for me better! Thanks again for the feedback!! I’ll be sure to let you know how mine turn out in the new year!
Im in the process of baking them right now, not quite sure how they are going to turn out as my freezers so small i couldnt fit the pan in the freezer so i put them in the fridge, they were firmer then when i put them in but not REALLY Firm so we shall see how mine come out but do you have any suggestions for the next time i make them if i enjoy them as how to make them firmer by the fridge… or maybe i will just have to invest in a small little chest freezer!! HEHE!!
They seemed to have come out right!!! they are delicious!!!! :D lol! Thanks for sharing Nicole!! I wish i was as talented as you are!! Im so fortunate to have help through this big change in my life…. Youre an amazing Baker and if it werent for you i wouldnt even think i would be able to have anything good…. Thanks SO much for the inspiration and the help to stride on! :) Also was curious if you had a recipe for Gluten free homemade stuffing!! I Love stuffing and would love to make it!!!! :D Thanks for everything! <3
So glad, Angelica!
I have a recipe for Cornbread Stuffing on page 152 of my cookbook. Lisa of Gluten-free Canteen also has a great recipe on her site.
xoxo Nicole
Awesome thanks! This was my first thanksgiving having celiac and I was so depressed that day cause i love my stuffing and i couldnt have any let alone any of the pies! I cant wait to make the stuffing now!! :) thanks!
I hope you never have another Thanksgiving where you have to do without anything, Angelica. There’s nothing you can’t make gluten-free!
xoxo Nicole
Angelica–Did you make stuffing before you went gluten free? After trial and error I’ve found the best stuffing is the same one you made before GF, replacing the traditional bread cubes with Udi’s sandwich bread. I really can’t taste the difference–saved my sanity! :-)
nope. I was always a boxed stuffing type person! lol.
Probably an easy question but I don’t want to waste any of my husband’s precious egg nog by doing this wrong. I’m unclear on what to do to ‘reduce’ the nog to thicken … for 1/2 cup yield of thick egg not, do I start with, say 1 cup of store bought nog? Cook on low and stir continuously? Seems when I have reduced other liquids, they had to bubble but that doesn’t seem likely on a low setting.
Hi, Tiffanny,
Yes – cook on low and stir continuously. Exactly. It will bubble, even on low, after a bit. You just don’t want it to break into a rolling boil or it will curdle. Even if it does curdle a bit, just run it through a blender and it’ll be fine. I can’t tell you exactly how much egg nog you’d need to begin with, since different egg nogs have different viscosity. It’s probably safe to assume you won’t need to reduce it by more than half. I would go with the full fat, too, not light which tends to be full of chemicals.
xoxo Nicole
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