It would appear this traditional holiday beverage is not just for mixing with bourbon – it also makes a great addition to pancakes and cookies.
In a large bowl, mix together 2 cups of flour, 1 tablespoon of baking powder, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, 2 lightly beaten eggs, 2 cups eggnog, and 1/4 cup oil. Cook pancakes on a griddle 1 to 2 minutes or until golden brown.
Recipe adapted from Better Homes and Gardens, December 2012
CRANBERRY EGGNOG COOKIES
1/2 cup butter, room temperature
1 cup sugar
1/2 teaspoon vanilla extract
1 teaspoon rum extract
1/2 cup eggnog
1 cup dried cranberries
1 cup white chocolate chips
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 1/8 cup confectioners’ sugar
1 teaspoon vanilla extract
Heat oven to 350F.
Cream together butter and sugar. Blend in egg, vanilla, rum extract and eggnog. Stir in cranberries and white chocolate chips. Sift together four, baking powder, salt and nutmeg. Stir into eggnog mixture just until incorporated.
Scoop rounded teaspoons of dough onto a parchment-lined baking sheet. Bake at 350F for 10 to 12 minutes or until lightly golden brown. Remove to rack to cool completely. Glaze cookies with orange glaze.
Mix together confectioners’ sugar, vanilla extract the zest of one orange and enough orange juice to make a thick glaze. Spread glaze over cookies.
Recipe adapted from The Dining Guide, December 2014