Ingredients for Eggnog Bites
- 1/4 cup (55g) softened butter
- 1 cup (200g) granulated sugar
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2-3 tablespoons eggnog
- 3 cups (360g) all-purpose flour
- 2 large egg whites
- 1/2 cup (60g) chopped walnuts
- 2 cups (240g) powdered sugar
- Ground Nutmeg
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How to Make Eggnog Bites
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together 2/3 cup (160g) softened butter and 1 cup (200g) granulated sugar in a large bowl until light and fluffy.
- Beat in 1 teaspoon ground nutmeg and 1/2 teaspoon ground cinnamon.
- Add 2 large egg yolks, 1 teaspoon vanilla extract, and 1/2 cup (120ml) eggnog. Beat until well combined.
- Gradually add 3 cups (360g) all-purpose flour, mixing until just combined. Stir in any remaining flour with a wooden spoon until a soft dough forms.
- Cover the dough and chill in the refrigerator for at least 1 hour, or until firm enough to handle.
- Roll the chilled dough into 1-inch balls.
- Beat 2 large egg whites lightly in a shallow dish. Roll each dough ball in the egg whites, then in 1/2 cup (60g) chopped walnuts.
- Place the balls 1 inch apart onto the prepared baking sheets.
- Press the center of each ball gently with your thumb to create a slight indentation.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- **Prepare the filling:** Beat 1/4 cup (55g) softened butter until smooth and creamy.
- Gradually add 2 cups (240g) powdered sugar, beating until light and fluffy.
- Gradually add 2-3 tablespoons eggnog, beating until the filling reaches a spreadable consistency.
- Once the cookies are completely cool, spoon 1/2 teaspoon of the eggnog filling into the center of each cookie.
- Sprinkle with a pinch of nutmeg for garnish.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
93g
Fat
60g
Carbs
13g
