I hope you’ve been enjoying all the Christmas cookies being shared so far this month. I have a lot more planned for next week, but now I’m indulging in one of my favorite holiday flavors – eggnog. While my brain instantly thinks about the drink, today I’m putting a spin on things and turning eggnog into cookies instead!
These easy to make thumbprint cookies are SO yummy and full of holiday cheer. (See: there’s a little booze in them!) But what really makes them are the Safest Choice Eggs I used. I’ve heard on food shows about the difference in farm fresh and cage free eggs, but I’ve never bought into the hype. After trying the Safest Choice Cage Free Eggs, I’m hooked. I’ve been using them in my cookies, for breakfast, basically in about everything I can think of.
To help you get your baking started this holiday season, Kitchen PLAY is hosting a Facebook giveaway along with Safest Choice Eggs from December 4th to 10th. Winners will receive a prize pack valued at $150. Each prize pack includes:
- Sur La Table Baking Sheets
- Sur La Table Mixing Bowls
- Sur La Table Snowman Spatulas
- Better Homes & Gardens Baking (cookbook)
- 12 coupons for free dozen Safest Choice Eggs (12 dozen total)
- Safest Choice Whisk and Potholder
Click here to enter.
Adapted from From Valerie's Kitchen
- 3/4 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 Safest Choice egg
- 1 1/2 teaspoons vanilla
- 2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 cups powdered sugar
- 2 tablespoons Bacardi Oakheart (or your favorite spiced rum)
- Ground nutmeg, for garnish
- Preheat oven to 350 degrees F. Line a baking sheet with a Sil-Pat or parchment paper.
- In a medium bowl, combine flour and salt; set aside.
- In a large bowl, beat together 3/4 cup butter and sugars until creamy. Add egg and vanilla; mix to combine. Add flour mixture and mix until just combined.
- Scoop tablespoonfuls of cookie dough, and roll into balls. Using the back of a teaspoon measuring spoon, make indentations in the middle of each circle.
- Bake for 12 minutes. Remove from oven and cool completely.
- In a small bowl, beat together 1/2 cup butter, powdered sugar, and rum until smooth. Transfer frosting to a piping bag. Pipe a dollop of frosting into the indentation of each cookie. Sprinkle with a little ground nutmeg to finish.
This post is sponsored by Safest Choice Eggs. I was provided compensation for my review.
All opinions are 100% my own.