Eggnog cookies get a European twist in this recipe: a tender almond butter dough made with egg liqueur, dipped in a creamy liqueur glaze and finished with chopped almonds and a chocolate drizzle.
A note before you start: in Germany, “Eierlikör” is a thick, sweet egg liqueur (similar to Dutch advocaat or Verpoorten), not the milky holiday eggnog drink. Both the dough and the glaze use it, so these cookies contain alcohol and are not meant for children or anyone avoiding it. The dough is easy to roll and cut after a rest in the refrigerator, and the cookies are crisp at the edge and tender inside.
Ingredients
For the dough
- 1 1/2 cups plus 2 tablespoons (200 g) all-purpose flour
- 1/2 cup (50 g) almond flour or finely ground almonds
- 1/2 cup plus 2 tablespoons (125 g) granulated sugar
- 1 teaspoon (1 packet, about 8 g vanilla sugar) vanilla sugar or vanilla extract
- 1 stick plus 1 tablespoon (125 g) unsalted butter or stick margarine, cold, cut into pieces
- 1 egg
- 2 tablespoons (30 ml) egg liqueur (such as advocaat)
For the glaze and decoration
- powdered sugar, to taste
- egg liqueur, as needed to make the glaze
- 1/3 cup (50 g) chopped almonds
- dark chocolate coating or melted dark chocolate, to taste
Instructions
- In a bowl, combine the flour, almond flour, granulated sugar and vanilla sugar, and mix the dry ingredients together.
- Add the butter or margarine cut into pieces, the whole egg and 2 tablespoons of egg liqueur to the dry mixture, and quickly work by hand into a smooth, pliable dough.
- Wrap the dough or put it in a bowl and let it rest in the refrigerator for 1 hour.
- Roll the rested dough out on a lightly floured surface and cut out the cookies with a small round cutter with a fluted edge.
- Place the cutouts on a baking sheet lined with parchment paper and bake in an oven preheated to 350°F (175°C) (top and bottom heat, middle rack) for about 12 to 15 minutes, until the edges are lightly golden.
- Let the baked cookies cool completely on a wire rack.
- Stir powdered sugar and egg liqueur into a smooth, lump-free glaze.
- Dip the top of each cookie in the liqueur glaze, immediately sprinkle with chopped almonds and set on parchment paper to dry.
- Melt the dark chocolate coating, and once the liqueur glaze has set, drizzle the cookies with thin stripes of chocolate.
Video Recipe
Tips for Perfect Eggnog Cookies
- Work the dough quickly with cold butter, and keep it chilled until you roll it out.
- Add the liqueur to the glaze a little at a time. Aim for a thick glaze that coats the cookie rather than running off.
- Sprinkle the almonds on while the glaze is still wet.
- Wait until the glaze has fully set before drizzling the chocolate, so the lines stay sharp.
Frequently Asked Questions (FAQ)
What is egg liqueur, and is it the same as American eggnog?
No. Egg liqueur (Eierlikör in German, advocaat in Dutch) is a thick, sweet liqueur made from egg yolks, sugar and alcohol. American eggnog is a milky or creamy holiday drink. This recipe is written for the liqueur, so look for a bottle labeled egg liqueur or advocaat.
How should I store eggnog cookies so they stay crisp and tender?
Put the baked, decorated cookies in an airtight tin in a dry, cool place. They keep for 2 to 3 weeks.
What if my dough is too dry or too sticky?
If the dough sticks, work in a little more flour. If it crumbles, add a teaspoon of cold water or a drop of egg liqueur.
Can I make these alcohol-free?
The recipe relies on egg liqueur for flavor, and we have not tested a substitute. For the glaze only, you could stir powdered sugar with a little milk and vanilla, but the eggnog flavor will be missing.
Can I freeze the cookies or the dough?
Wrapped dough and undecorated baked cookies freeze well in airtight containers. Thaw them, then glaze and decorate.
The recipe is based on a version by Backzauber – einfach & schnell backen, adapted by the We Cook With Love team.
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