Exploits of a Vegan Wannabe

I am delighted to announce our first four winners for the Seven Gifts of Gratitude Giveaway. Congratulations Avari, Mary Louise, Nik and Isabella, you have all won magnificent prizes. Because I was not able to post while we were away and I have three additional prizes to give away, I am extending the contest through Saturday. How do you win?  Beginning today, Nov 29th and ending Saturday Dec 3rd,  every comment you make (on any post  new or old) will count as an entry to win. You may do so here on the blog or on the Exploits Facebook page.  If you bring friends and have them “like” Exploits, let me know and I will give you two additional entries. The prizes are worth the time and I appreciate your help in bringing more friends to the discussion. Monday morning I will announce the last three winners and all of your magnificent prizes.

I have always adored eggnog. I have no idea where this fondness comes from, but it has always been there. Like a cherished sense memory that belongs to someone else. It appears to hold memories that I do not recollect. Returning to Michigan (cold and rainy, preparing for Christmas) from Florida (hot and sunny, seemingly oblivious to Christmas) I felt like I had to re-engage in my own reality. The holidays are coming like a run away freight train. Jump on or become a flat penny. This is me jumping on. I have melded my three favorites, frosted sugar cookies, shortbread and Eggnog. I hope you enjoy making and eating these as much as I did last night.

Eggnog Shortbread w/Nutmeg Scented Icing

Original sugar cookie recipe from Peas And Thank You. Modified by S. Duquet

Makes about 42 cookies

Ingredients

2 1/2 C unbleached flour

2 tsp baking powder

1/2 tsp salt

1 C sugar

1/4 C non dairy eggnog (I used Silk)

2 tsp vanilla

1 C vegan butter softened but not melted (I used Earth Balance)

1 tsp fresh grated Nutmeg

1/2 tsp cinnamon

Icing Ingredients

1/4 tsp vanilla extract

A heaping 1/3 C vegan butter softened not melted  (I used Earth Balance)

dash of salt

1 C powdered sugar

1-2 Tbsp non dairy eggnog (I used Silk)

fresh grated Nutmeg to sprinkle on top of iced cookie

Make It Happen

~In a bowl combine flour, baking powder, salt, nutmeg and cinnamon

~In a separate bowl, using a hand mixer, beat together sugar, eggnog, vanilla and vegan butter. Gradually add dry ingredients until they come together and form a dough. No need to over mix.

~Transfer half of your  dough to plastic wrap and cover completely. Roll and form into a long log and put in fridge to chill for two hours. Do the same thing with the second half of your dough.

~Preheat oven to 350 degrees

~Remove one log at a time and cut into 3/4 inch rounds.

~Bake  for 15-18 minutes or until the bottoms are lightly golden. Allow cookies to cool on cookie sheet for one minute before transferring to a cooling rack.

Making Your Icing  (BTW, these are great without icing too)

~Beat together all ingredients except the milk. Then, slowly add milk until you reach your desired icing consistency. Dip tops of cooled cookies into icing then dust with fresh ground nutmeg.

Because I chose to shape and cut these cookies rather small and thick,  they came out dense like shortbread with the lightness of the perfect sugar cookie. They are buttery and generously scented of eggnog and nutmeg. They are the grad school version of a childlike fave, decorated sugar cookies.

They are also irresistible plain. Like a wine biscuit, they are only slightly sweet which would make them the perfect accompaniment to champagne, brunch or an array of appetizers. These can be a holiday present to yourself because they are so easy to make. The dough can be made ahead so you will have more time to relax with a (bottle of red wine)  cup of tea and the cookies that wouldn’t fit in the tin for your neighbor.

Have a delicious day.

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