Thursday, December 9, 2010

Snickerdoodle-Eggnog Cookie Pies

"Some people have a very personal reaction to eggnog."

This is my disclaimer as people approached my desk to see what my little container held this week. You see, just like the husband is my guinea pig for my creations, my workplace is the same, just on a bigger scale. My co-workers know when they see a little plastic container or a plate on my desk, treats are in store for them. 

The treat du jour? It's the "Snicker-Nog Cookie Pie". Yes, I gave it a cute nickname, sue me. I wasn't kidding about the disclaimer, either. Some people, do indeed, have a violent reaction to the idea of eggnog. Some people, like me, love the stuff and find ways to use it everything (hello, cream replacement in my morning coffee). Others won't touch the stuff, even if you do load it with copious amounts of alcohol. 

Fear not, nog haters, even you can appreciate this recipe (well, at least the non-nog lovers at my place of employment were a-ok with this one). You see, I was thinking about where I wanted to start with egg nog and baking when the lovely snickerdoodle came to mind. I love those cinnamon-sweet cookies. So, I wanted snickerdoodles, but I thought their spiciness would pair lovely with the eggnog, especially in a frosting form. Boom, it was on.

This recipe is part of Pretty Mommy's Holiday Recipe Exchange. You may remember my Corn, Leeks and Potatoes Two Ways post for Pretty Mommy's Fall Recipe Exchange. Well, the first exchange went so smashingly, a holiday version was born. 

Disclaimer: As sometimes happens on this blog, this recipe is neither lighter nor local. It just tastes good.

Snickerdoodle-Eggnog Cookie Pies (or Snicker-Nog Cookie Pies)

Makes: 15 cakes (with leftover frosting)
Cookie Recipe from Cooking Light
Frosting Recipe adapted from Beantown Baker (originally Cooks Illustrated 1997)

3/4 cup granulated sugar
2/3 cup light brown sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour (187.5 grams)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
For cookie coating
1/3  cup granulated sugar
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees 
Combine 3/4 cup granulated sugar, brown sugar, and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in vanilla and egg. 
Lightly spoon flour into dry measuring cups; level with a knife or weigh. Combine flour, baking powder, 1/2 teaspoon cinnamon, and salt, stirring well with a whisk. Add flour mixture to butter mixture, beat just until combined. Shape dough into 30 balls (does seem crumbly sometimes, it's fine). 
Combine 1/3 cup granulated sugar and 1 1/2 teaspoons cinnamon in a small shallow dish. Roll balls in sugar mixture and place 2 inches apart on baking sheets coated with cooking spray. Back at 400 for 8 minutes or until tops crack. Remove from pans, cool on wire rack.

Now while those cookies are a-coolin', you're going to make the frosting.

Eggnog Frosting
20 tablespoons (2 1/2 sticks) unsalted butter, softened
2 1/2 cups confectioners' sugar (10 ounces)
1/8 teaspoon table salt
1 teaspoon vanilla extract
1 teaspoon rum extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons eggnog (I enjoy the stronger Hood Golden Eggnog variety)

In a standing mixer (with a whisk or paddle attachment, I always use the paddle), beat butter at medium-high speed until smooth, about 20 seconds.

Add confectioners' sugar and salt, beat at medium-low speed, until most of the sugar is moistened, about 45 seconds. Scrape down the sides of the bowl and beat at medium speed until mixture is fully combined about 15 seconds.

Now add your vanilla and rum extracts, your cinnamon and nutmeg, and finally your eggnog. Beat the mixture on medium speed, about 10 seconds until everything is combined. Scrape down the sides of the bowl and increase speed to medium-high and beat until fluffy (about 4 minutes), stopping to scrape down the sides of the bowl at least once during that time. 

So you've got your frosting and your cookies done. Now simply take a spoonful of frosting, place it in the middle of a cookie and squish that frosting down with another cookie. If you'd like, roll the sides of the cookie pie (the frosting) in sprinkles or decorative candy for a pretty little effect.

You will have some frosting leftover. You can either make another batch of cookies or eat it straight, totally up to you! Enjoy!

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Emily said...

These are adorable. I love the sprinkles! There are not enough days in the month for all the holiday cookies I want to make/eat!

Melissa said...

I love eggnog and these cookies + frosting look delicious!

Lindsey @ Gingerbread Bagels said...

I LOVE eggnog and I LOVE snickerdoodles. MMmm they look so good, I would glady devour a million of those. What a great idea to make eggnog frosting, pure genius!!!

The Small Boston Kitchen said...

Any chance you wanna bring some of these babies to brunch tomorrow?! They look Ahhhmazing!

Angie said...

Snickerdoodles and eggnog??? What a great idea. These look fabulous!!

K o r i said...

Oh my gosh, I love this idea! They sound delicious...what a great idea to combine the two flavors! Thanks for sharing, and happy holidays to you!!!

Angie said...

Snickerdoodles and eggnog??? What a great idea. These look fabulous!!