More About Eggnog Cookies
PREP TIME 20min
COOK TIME 1hr
SERVES
INGEDRIENTS
¾ cup whole-milk ricotta
2 teaspoons thyme leaves, plus more for garnish
1 ½ teaspoons baking powder
1 teaspoon baking soda
2 ½ cups plus 2 tablespoons cake flour (such as Swans Down), plus more for working surface
2 tablespoons granulated sugar, divided
1 ½ teaspoons kosher salt, divided
½ cup (4 oz.) chilled unsalted butter, cut into cubes
1 cup whole buttermilk, plus 2 tablespoons for brushing
2 ½ pounds ripe pears, peeled, cored, and cut
1 tablespoon fresh lemon juice (from 1 lemon)
¼ cup (2 oz.) melted unsalted butter
1 tablespoon brandy or vanilla extract
¼ cup all-purpose flour
¼ cup packed light brown sugar
½ teaspoon grated fresh ginger
¼ teaspoon ground allspice
Freshly ground black pepper
DIRECTIONS
1 Preheat oven to 350°F. Beat butter with a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy; gradually add granulated sugar and brown sugar, and beat until light and fluffy, about 3 minutes. Add egg yolks, 1 at a time, beating just until incorporated after each addition. Beat in eggnog and vanilla until incorporated.
2 Whisk together flour, baking powder, salt, nutmeg, and cinnamon in a small bowl. With mixer running on low speed, gradually add flour mixture to butter mixture, beating just until incorporated. Using a 1 1/2-tablespoon cookie scoop, drop dough 2 inches apart onto parchment paper-lined baking sheets.
3 Bake in preheated oven until cookies are very lightly browned around edges, 11 to 12 minutes. Cool cookies on baking sheets on a wire rack 5 minutes. Remove cookies to wire racks to cool completely, about 30 minutes.
4 Spread top of each cookie with about 2 teaspoons Eggnog-Bourbon Buttercream, and, if desired, sprinkle with nutmeg. Store cookies in an airtight container for up to 3 days.
COOK TIME 1hr
SERVES
INGEDRIENTS
¾ cup whole-milk ricotta
2 teaspoons thyme leaves, plus more for garnish
1 ½ teaspoons baking powder
1 teaspoon baking soda
2 ½ cups plus 2 tablespoons cake flour (such as Swans Down), plus more for working surface
2 tablespoons granulated sugar, divided
1 ½ teaspoons kosher salt, divided
½ cup (4 oz.) chilled unsalted butter, cut into cubes
1 cup whole buttermilk, plus 2 tablespoons for brushing
2 ½ pounds ripe pears, peeled, cored, and cut
1 tablespoon fresh lemon juice (from 1 lemon)
¼ cup (2 oz.) melted unsalted butter
1 tablespoon brandy or vanilla extract
¼ cup all-purpose flour
¼ cup packed light brown sugar
½ teaspoon grated fresh ginger
¼ teaspoon ground allspice
Freshly ground black pepper
DIRECTIONS
1 Preheat oven to 350°F. Beat butter with a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy; gradually add granulated sugar and brown sugar, and beat until light and fluffy, about 3 minutes. Add egg yolks, 1 at a time, beating just until incorporated after each addition. Beat in eggnog and vanilla until incorporated.
2 Whisk together flour, baking powder, salt, nutmeg, and cinnamon in a small bowl. With mixer running on low speed, gradually add flour mixture to butter mixture, beating just until incorporated. Using a 1 1/2-tablespoon cookie scoop, drop dough 2 inches apart onto parchment paper-lined baking sheets.
3 Bake in preheated oven until cookies are very lightly browned around edges, 11 to 12 minutes. Cool cookies on baking sheets on a wire rack 5 minutes. Remove cookies to wire racks to cool completely, about 30 minutes.
4 Spread top of each cookie with about 2 teaspoons Eggnog-Bourbon Buttercream, and, if desired, sprinkle with nutmeg. Store cookies in an airtight container for up to 3 days.
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