By Janis Tsai
The major baking technique essential to the cookie’s structure is called creaming, where sugar combines with softened butter to put air bubbles into the dough. Without creaming, the cookie will risk becoming tough and flat. Creaming can be done with an electronic mixer or by hand using a generous amount of elbow grease and the back of a wooden spoon. The key to successful creaming is butter softened to 65° Fahrenheit, where it is still cold to the touch, but warm enough to spread. It takes about 30 to 60 minutes for butter to soften. To quicken the process, dice it in small cubes, placing them between two pieces of baking paper and using a rolling pin to flatten it. It is important not to over-mix cookie dough because it will increase the amount of gluten, which makes bread delightfully chewy, but cookies dismally tough.
YIELD: APPROX. 3 DOZEN COOKIES
PREP TIME: 30 MINUTES
BAKING TIME: 20-25 MINUTES
1 ¼ cups white sugar
¾ cup, butter, softened
½ cup eggnog
1 tsp. Vanilla extract
2 egg yolks
1 tsp. ground nutmeg
2 ¼ cups all-purpose flour
1 tsp. baking powder ½ tsp. ground cinnamo
SUGAR SPICE MIX INGREDIENTS (OPTIONAL):
½ cup white sugar
¼ tsp. nutmeg
¾ tsp cinnamon
Preheat oven to 300° Fahrenheit
Combine flour, baking powder, cinnamon and nutmeg. Set aside.
In a separate bowl, cream sugar and butter until light and fluffy.
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. Optional: drop teaspoonfuls in sugar spice mix before placing on cookie sheet.
Bake 20 to 23 minutes until bottoms turn light brown.
Let cookies cool for no less than 5 to 10 minutes before serving.