Eggnog cookie kisses
Serves 28
Easy
Prep:
Cook:
plus chilling and cooling
Recreate the warming flavours of eggnog in our sweetly spiced custard cookies. Perfect for festive baking with kids – leave them out for Santa on Christmas Eve
Skip to ingredients
Units:
- 175g buttersoftened
- 50g golden caster sugar
- 50g icing sugarplus extra for dusting
- 2 egg yolks(freeze the whites for another recipe)
- 2 tsp vanilla extract
- 275g plain flourplus extra for dusting
- 2 tbsp custard powder
- grating of nutmeg
- ½ tsp ground cinnamon
For the filling
- 100g softened butter
- 200g icing sugarsifted
- 1 tbsp custard powder
- drop of vanilla extract
- 1 tbsp milk
Nutrition: Per serving
- kcal164
- fat9g
- saturates5g
- carbs20g
- sugars11g
- fibre0.4g
- protein1g
- salt0.2g
Method
step 1
Beat the butter and both sugars in a large bowl using an electric whisk until creamy. Add the egg yolks and vanilla, whisk to combine, then add the flour, custard powder, a grating of nutmeg, the cinnamon and a pinch of salt. Mix until everything clumps together into a dough.
step 2
Roll small pieces of dough into cherry-sized balls (about 10g each), then arrange on a baking tray lined with baking parchment. Squash each down slightly using a fork. Chill for at least 30 mins or up to a day. Will keep frozen for two months.
step 3
Heat the oven to 180C/160C fan/gas 4 and bake for 12-15 mins until golden and firm to the touch. Cool completely, then dust the tops lightly with icing sugar.
step 4
For the filling, beat the ingredients together using an electric whisk until smooth, then spoon into a piping bag fitted with a large round nozzle. Pipe a dot of icing on the flat side of half the cookies. Sandwich with the plain cookies. Will keep in an airtight container for three days.
