Nog, Nog, Noggin on Heaven’s Door
Congrats to Aleisha B., this year’s winner of The Sway’s cookie contest and a $75 gift card from Against the Grain Shoppe. Her eggsquisite entry, “Not Your Grandma’s Spiked Eggnog” cookies, dazzled our judges with a unique presentation and received high scores on texture, originality and flavor. Plus, there was rum in the cookie and the frosting, which means she really knows us.
Recipe:
Ingredients
- 2 cups quick oats
- 2 cups all-purpose flour
- 1 TB baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp ground nutmeg
- 1 cup (2 sticks) butter, softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 tsp rum
Glaze
- 2 cups confectioners sugar
- 3-4 TB Eggnog
- 1 TB Rum
- a pinch of cinnamon
- a pinch of nutmeg
Cookie Directions:
- Preheat oven to 350 degrees. Spray baking sheets with cooking spray and set aside.
- Place rolled oats in a food processor and pulse for about 10 seconds until coarse.
- Mix oats with flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- Using an electric mixer cream butter and sugars
- Add in eggs one at a time, then vanilla and rum
- Gradually add in flour mixture until combined
- Roll dough into 2 TB size balls and place on baking sheet spacing about 2 inches apart
- Bake for 10-12 minutes until the bottoms begin to brown
- Cool on the baking sheet for 5 minutes before transferring to wire rack to cool completely
Glaze Directions:
- Mix confectioners sugar, rum, eggnog and spice together in a medium bowl
- Quickly dip tops of cookies into glaze and let excess drip off
- Place back on wire rack until glaze sets
- Store cookies in an airtight container
Runner Up:
White Chocolate Dipped Gingerbread Cookies by Janice B.
Recipe:
- 2 cups white sugar
- 1.5 cup crisco
- 2 eggs
- 1/2 cup molasses
- 4 cups flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 2 tsp ginger
- 1/4 tsp cloves
- 1 tsp salt
Directions:
Combine sugar and crisco in a large bowl with mixer. Add eggs and molasses until combined. Sift together dry ingredients and add to bowl. Mix until combined. Use an ice cream scoop to make balls of dough and then roll them your hands to be a perfect round ball (you can roll bowls in sugar if you prefer.) Bake 10-12 minutes at 350 degrees. Leave the cookies on the pan to cool slightly before putting on the rack. DON’T OVER BAKE! The cookies will be soft and chewy inside. Melt Ghirardelli white chocolate and dip half the cookie. When chocolate is set, drizzle lines over the dipped side of the cookie. Can add a holly embellishment in corner.
Want more yummies? See the 2023 winner.
