EggNog Cookies made with Delish Shatto Egg Nog!
Thursday, December 10, 2009 at 9:32PM Courtney Here in Kansas City we are very lucky to have some great local milk from a place called Shatto Milk Company! Not only is the milk amazing with tons of flavor, the company treats the cows better than any farming factory, the don't add antibiotics or hormones to the milk and they use these totally cute glass bottles to deliver the milk in! Anytime we have guest in town we always get them to try the milk! It seems to be a hit and the chocolate and rootbeer flavor always seem to be big favorites!
In September we were able to tour the whole farm and I was so impressed with the whole setup! The cows had lots of space to roam,we got to see the whole process from start to finish and Avery got to milk a cow and feed a baby calf too! It was enjoyable and made me happy to help a local milk company that has good business practices.
When I saw that they had Eggnog this season, I had to buy it ASAP! I am an eggnog fanatic and was happy I knew the company and this Eggnog was safe for me to drink pregnant! I fell in love and drank it up! I decided I wanted to get creative and when I saw this post, I decided I wanted to make the bread and some sort of eggnog cookies this holiday season. They aren't the healthiest thing in the world but I love the the light flavor of the eggnog and enjoyed them enough to probably make them again next year!
Eggnog Cookies recipe
altered from Allrecipes.com
Ingredients
- 1/2 cup white sugar (I used honey)
- 1/2 cup brown sugar
- 3/4 cup butter, softened
- 1/2 cup eggnog
- 1 teaspoon vanilla extract
- 2 egg yolks
- 1 teaspoon ground nutmeg
- 2 1/4 cups all-purpose flour ( I used whole wheat pastry)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- Preheat oven to 300 degrees F (150 degrees C).
- Combine flour, baking powder, cinnamon and nutmeg.
- Cream sugar and butter until light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. Add flour mixture and beat at low speed until just combined. Do not overmix.
- Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart. Sprinkle lightly with nutmeg. Bake 20 until bottoms turn light brown.
(P.S. My praise of Shatto was all my own, they have no idea who I am, I just love them!!)
Reader Comments (2)
With the holidays approaching everyone is always looking for ways to save time and money (...money saved equals better gifts right!). I’m sure many people will be cooking and baking in the next few weeks making preparations for celebrations. Here are a few good tips for the kitchen that might help during this busy and costly season.
Those cookies look yummy!! I love that there is still a place out there that makes good old fashioned milk, so neat!