Brown Butter Eggnog Cookies

• Refrigerated

  • 2 Egg yolks, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 3/4 cup Brown sugar
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 3 1/2 cups Confectioners' sugar
  • 1/4 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 1 tsp Nutmeg, ground
  • 1 1/2 tsp Vanilla

• Dairy

  • 1 1/4 cup Butter, unsalted

• Beer, Wine & Liquor

  • 1/2 cup Eggnog

Found on cookingandbeer.com

Description

Ingredients

• 3/4 cup unsalted butter
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1/3 cup eggnog
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter, softened to room temperature
• 1/4 cup eggnog
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 3 1/2 cups confectioners sugar

Directions

• To a large skillet, add the 3/4 cups of butter (1 1/2 sticks). Cook over medium-low heat, stirring often, until the butter begins to brown and brown bits form on the bottom of the pan. Remove from heat immediately and transfer to a container. Let cool for about 30 minutes and then cover and refrigerate until it is still soft, but solid.
• Preheat your oven to 350 degrees F and line to large cookie sheets with parchment paper or silicone baking mats. Set aside.
• In the bowl of your stand mixer, with paddle attachment fixed, add the brown butter, brown sugar and granulated sugar. Mix until smooth and creamy. Add the egg yolks and mix again until fully combined. Add the vanilla extract and eggnog and mix again until incorporated.
• In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ground cloves. With the mixer speed set on low, gradually add the dry ingredients. Continue mixing until just incorporated.
• Using a tablespoon-sized scoop, dollop the cookies on the prepared cookie sheets. Place in the oven and bake for 12-15 minutes or until just set around the edges. Remove from heat and let the cookies cool on the pan for 2 minutes before transferring to wire racks to cool the rest of the way.
• While the cookies are cooling, prepare your frosting. In the stand mixer, with paddle attachment fixed, add the 1/2 cup unsalted butter, eggnog, vanilla extract, nutmeg, salt and confectioners sugar. With the mixer speed set on low, mix the ingredients until fluffy.
• Spread the frosting on the cookies and store in an airtight container for about a week. Enjoy!