Welcome to The Cookbook Cookie Parade: a new cookie from a new cookbook every Friday. Are your sheet pans (and stomachs) ready?
Today: The holiday drink of all holiday drinks—in cookie form.
Eggnog season begins at the exact moment radio stations start blasting carols and your neighbor puts up twinkling lights. It’s the edible equivalent to cheesy Christmas sweaters: over-the-top and cozy in all the right ways. But thick, luxurious ‘nog is best sipped, not guzzled. Otherwise, we’d be tempted to hibernate for the rest of winter.
So, for a lighter (but equally Christmas-y!) eggnog fix, turn to these delicate madeleines from baker Elisabet der Nederlanden’s newest book, Holiday Cookies. Spiced with cloves, nutmeg, and a teeny-tiny bit of Cognac, the cookies taste exactly like the holiday beverage.
Don’t be intimidated by the French treat's difficult reputation. The secret to madeleines is to keep cool. Chill the batter and freeze the pan and your scalloped treats will come out like a charm.
| 1 1/2 | cups cake flour |
| 1/2 | teaspoon baking powder |
| pinch of ground cloves | |
| 1/2 | teaspoon kosher salt |
| 1/4 | teaspoon freshly grated nutmeg |
| 2 eggs, plus 2 egg yolks | |
| 3/4 | cup granulated sugar |
| 3 | tablespoons bourbon or Cognac |
| 3 | tablespoons heavy cream |
| 3/4 | cup (6 ounces) unsalted butter, melted and cooled |
| 1 1/2 | cups cake flour |
| 1/2 | teaspoon baking powder |
| pinch of ground cloves | |
| 1/2 | teaspoon kosher salt |
| 1/4 | teaspoon freshly grated nutmeg |
| 2 eggs, plus 2 egg yolks | |
| 3/4 | cup granulated sugar |
| 3 | tablespoons bourbon or Cognac |
| 3 | tablespoons heavy cream |
| 3/4 | cup (6 ounces) unsalted butter, melted and cooled |
| 2/3 | cup confectioners' sugar |
| 1 | tablespoon whole milk |
| pinch of freshly grated nutmeg |
| 2/3 | cup confectioners' sugar |
| 1 | tablespoon whole milk |
| pinch of freshly grated nutmeg |
What are some of your favorite holiday classics? Tell us in the comments below!
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