I can’t keep making excuses…but I’ll try! I have been busy with work, my house, my dogs unexpected surgery, Thanksgiving, Hanukkah and Christmas, work, work, and work. I have been in the kitchen, quite a bit actually, I just haven’t been keeping my notes, or taking pictures – I’m sorry!
Thank you to those who sent emails checking in, I hope you tried out the “free” recipes I shared.
In any case, it’s the holidays, both my cameras are charging – and I’m keeping my notebook on the counter.
Today I was working on edible gifts for my neighbors…Spanish peaches poached in Pinot Noir and spices..an easy one for you folks. Then there’s the tricky one, the only tricky part is stacking…you’ll see. I used this set of molds.
Eggnog Cookies with Chai Glaze – 20 Snowflake Christmas Trees
1 cup unsalted butter, diced
2 cups confectioners sugar
2 tablespoons light corn syrup
1/2 teaspoon spiced rum
1/4 teaspoon freshly ground nutmeg
2 teaspoons baking powder
3/4 teaspoon Kosher salt
2 tablespoons water
3 1/2 cups flour (plus more for rolling)
Chai Glaze recipe below
In an electric mixer fitted with the paddle attachment, beat the butter, confectioner sugar and corn syrup until light and fluffy, about 3 minutes. Scrape down the bowl with a rubber spatula. On low speed, add the rum, nutmeg, baking powder and salt. Scrape down the bowl again.
Add the egg and water to the butter mixture, and mix to combine. Add the flour and beat at a med-low speed until smooth.
Divide dough in half, shape into a flat rectangle, wrap and refrigerate for 1 hour.
Prepare baking sheets with parchment paper, and preheat the oven to 350 degrees F.
Roll the dough 1/6-inch thick and cut into snowflake shapes with a cutter. (My method was 2 of each large mold = 4 cookies, 1 of each medium mold = 2 cookies, 2 of the smallest mold = 2 cookies – your stack will have 8 cookies) Place the cookies on the prepared baking sheets. Large snowflakes took 7 minutes of baking time – and med/small cookies took 6 minutes. Bake until lightly browned on the edges. Remove from the oven, let cool a few minutes, transfer to cookie rack to cool completely and frost.
Chai Latte Glaze – plenty for stacks
1 1/8 cups confectioner sugar (extra for dusting)
1 tablespoon honey
2 tablespoons chai latte
Combine confection sugar, honey and chai latte. Mix until smooth. Using an icing spatula, you dab a bit of the glaze on the 2nd to largest cookie, and stack on top of the largest…repeat until you get to the smallest cookie. You should have 8 cookies stacked into a tree.
To decorate, using a fork, dip into chai latte glaze and drizzle over the tree. Top with sprinkles if desired. Dust with powdered sugar.
Serve with coffee, or package up and deliver to friends and neighbors.