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Eggnog cookie kisses

Eggnog cookie kisses on a plate with 2 glasses of milk alongside

Eggnog cookie kisses

Name: Eggnog cookie kisses
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 28
Ingredients: 175g butter softened; 50g golden caster sugar; 50g icing sugar plus extra for dusting; 2 egg yolks (freeze the whites for another recipe); 2 tsp vanilla extract; 275g plain flour plus extra for dusting; 2 tbsp custard powder; grating of nutmeg; ½ tsp ground cinnamon; 100g softened butter; 200g icing sugar sifted; 1 tbsp custard powder; drop of vanilla extract; 1 tbsp milk

Cassie Best

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Serves 28

Easy

Prep: 30 mins

Cook: 15 mins

plus chilling and cooling

A star rating of 5 out of 5.1 ratingRate

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Recreate the warming flavours of eggnog in our sweetly spiced custard cookies. Perfect for festive baking with kids – leave them out for Santa on Christmas Eve

Freezable (uniced)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

175g butter

softened
50g golden caster sugar
50g icing sugar

plus extra for dusting
2 egg yolks

(freeze the whites for another recipe)
2 tsp vanilla extract
275g plain flour

plus extra for dusting
2 tbsp custard powder
grating of nutmeg
½ tsp ground cinnamon

For the filling

100g softened butter
200g icing sugar

sifted
1 tbsp custard powder
drop of vanilla extract
1 tbsp milk

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Nutrition: Per serving

kcal164
fat9g
saturates5g
carbs20g
sugars11g
fibre0.4g
protein1g
salt0.2g

Method

step 1

Beat the butter and both sugars in a large bowl using an electric whisk until creamy. Add the egg yolks and vanilla, whisk to combine, then add the flour, custard powder, a grating of nutmeg, the cinnamon and a pinch of salt. Mix until everything clumps together into a dough.
step 2

Roll small pieces of dough into cherry-sized balls (about 10g each), then arrange on a baking tray lined with baking parchment. Squash each down slightly using a fork. Chill for at least 30 mins or up to a day. Will keep frozen for two months.
step 3

Heat the oven to 180C/160C fan/gas 4 and bake for 12-15 mins until golden and firm to the touch. Cool completely, then dust the tops lightly with icing sugar.
step 4

For the filling, beat the ingredients together using an electric whisk until smooth, then spoon into a piping bag fitted with a large round nozzle. Pipe a dot of icing on the flat side of half the cookies. Sandwich with the plain cookies. Will keep in an airtight container for three days.

Recipe from Good Food magazine, Christmas 2024

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