Eggnog Shortbread
No eggnog was harmed in the making of these shortbread. I use the term purely based on the ingredients I have chosen. Think bourbon, lots of nutmeg, cinnamon and dry milk powder. These are more like thick Scottish shortbread slightly sweet, dry and crumbly. The glaze blows this out of the traditional category, making them very special and holiday worthy.
No eggnog was harmed in the making of these shortbread. I use the term purely based on the ingredients I have chosen. Think bourbon, lots of nutmeg, cinnamon and dry milk powder. These are more like thick Scottish shortbread slightly sweet, dry and crumbly. The glaze blows this out of the traditional category, making them very special and holiday worthy.
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1/2 teaspoon kosher salt
- 3 cups confectioners' sugar
- 1 1/4 cups unbleached all-purpose flour
- cooking spray for spraying pan
- 1/4 cup rice flour
- 1 tablespoon dry milk powder
- 3/4 teaspoon freshly grated nutmeg
- 6 ounces unsalted butter cut into small cubes and kept very cold
- 1/4 teaspoon powdered gelatin
- 2 tablespoons bourbon (dark rum can be a good substitution)
- 1/4 cup pure maple syrup (grade a or b)
- 1 vanilla bean split and scraped (use both the seeds and pod)
- 1 vanilla bean split and scraped (use both the seeds and pod)
- Carbohydrate 46.0144599439304 g
- Cholesterol 24.3061779993346 mg
- Fat 9.40687519617528 g
- Fiber 0.741804610994523 g
- Protein 0.667080019782098 g
- Saturated Fat 5.86541423151813 g
- Serving Size 1 1 cookie (61g)
- Sodium 62.9406397419126 mg
- Sugar 45.2726553329359 g
- Trans Fat 0.729107548811365 g
- Calories 264 calories
Step-by-step
- Heat the oven to 325 degrees F. Spray the sides and bottom of 9-inch springform pan with cooking spray.
- In the bowl of a food processor, combine the flour, sugar, milk powder, nutmeg, ginger, cinnamon and salt, keeping the butter cold up until the last minute.
- Pulse several times to mix the dry ingredients, then add the cold butter.
- Pulse several times (10 to 12) or until the butter is in uniformly pea-size pieces. Do not overprocess; the mix is dry and will not come together.
- Remove the bowl from the processor. Dump the contents directly into the springform pan and spread evenly. (This shortbread leans more toward a traditional drier, more crumbly Scottish shortbread.)
- Press down the shortbread with the bottom of a flat measuring cup to compress the dough.
- Score the shortbread into 16 wedges.
- Place the pan in the heated oven on the center rack. Set your timer for 20 minutes.
- Rotate the pan, reset the timer for an additional 20 minutes.
- Check the shortbread after 40 minutes (total). They should be lightly brown in color and slightly firm to the touch. You may need to add a few minutes, depending on your oven.
- Remove the pan from the oven, let cool for 5 minutes before releasing the pan.
- Once the sides are removed, carefully cut the cookies, following the pre-scored lines.
- Once cut, allow the cookies to cool completely before glazing.
- In a small heat-proof bowl, sprinkle the gelatin over 3 tablespoons water; set aside to bloom for 5 minutes.
- Bring a small saucepan of water to a simmer. Place the bowl with the bloomed gelatin over the simmering (not boiling) water. You want it to melt completely.
- Remove the bowl from the double boiler and add the confectioners' sugar, bourbon, maple syrup, vanilla seeds and bean and salt. Mix thoroughly and then remove the vanilla bean.
- A wire cooling rack will help with this step. I take a shortbread wedge and turn it over, dipping the top of the wedge in the glaze.
- Allow the excess glaze to drip back into the bowl, the place the shortbread, glazed side up, on the rack.
- Continue until all the shortbread are glazed.
- Allow to air dry, remove from the rack and store in an airtight, odor-free container at room temperature. These are best eaten within 2 to 3 days.
My Festive Eggnog Shortbread: A Holiday Treat
The holiday season is upon us, and what better way to celebrate than with a batch of homemade cookies? This year, I decided to elevate the classic shortbread with a delightful twist – a sophisticated eggnog-inspired flavor profile. Forget the creamy eggnog you might be picturing; these are more akin to a luxurious, crumbly Scottish shortbread with a subtle kick of bourbon and warming spices. They're perfect for sharing with loved ones during festive gatherings or enjoying with a warm cup of tea on a cozy winter afternoon.
The inspiration struck me while I was experimenting with different spice combinations. I wanted something festive yet not overpowering. The warmth of nutmeg and cinnamon, combined with the subtle sophistication of bourbon, created a truly unique flavor that's both comforting and elegant. The dry milk powder in the shortbread gives it that lovely, thick texture – similar to the best Scottish shortbread recipes I've tried – creating a delightful contrast to the smooth, sweet glaze. And speaking of the glaze…oh, the glaze! It's the star of the show, adding a layer of decadent sweetness that perfectly complements the dry, crumbly texture of the shortbread.
Why I Love this Recipe
This recipe is more than just a cookie; it's a holiday experience. The process of making these shortbread is incredibly rewarding. The aroma of warming spices fills your kitchen as they bake, creating a wonderfully festive ambiance. The bourbon glaze adds a touch of unexpected sophistication, transforming these simple shortbread into something truly special. They're not too sweet, not too crumbly – they strike the perfect balance. And let's be honest, the anticipation of dipping the warm shortbread into the luscious glaze is half the fun!
Tips for Success:
Keep the butter cold: This is crucial for achieving that wonderfully flaky texture. Ensure your butter is well-chilled before incorporating it into the dry ingredients. I like to cut it into small cubes and use the pulse function on my food processor to prevent overmixing.
Don’t overmix the dough: Overmixing will result in tough shortbread. Once the butter is incorporated and you have a slightly coarse mixture, stop mixing immediately.
Press the dough firmly: Pressing the dough firmly into the pan ensures even baking and a consistent texture.
Let them cool completely: Allow the shortbread to cool completely before glazing. This prevents the glaze from melting and ensures a crisp finish.
Store properly: Store your glazed shortbread in an airtight container at room temperature. They are best enjoyed within 2-3 days, but I bet they won't last that long!
Variations:
Feel free to experiment with different types of bourbon or even substitute a dark rum for a slightly different flavor profile. If you’re not a fan of bourbon, you could leave it out completely and simply use vanilla extract for a sweeter option. You can also adjust the amount of spices to suit your preferences. A dash of cardamom or a hint of allspice could be wonderful additions.
These eggnog shortbread cookies are more than just a recipe; they're a memory in the making. The scent, the taste, the process of creating something beautiful and delicious with your own two hands. I encourage you to try this recipe and create a little bit of holiday magic in your kitchen. Happy baking!
