Edible eggnog-flavored cookie dough, coated in white chocolate and topped with chopped almonds and toasted coconut.
Let’s talk about eggnog, shall we?? Are you a fan? I, for one, never feel like the Christmas season is complete without a glass or two…..and, lucky for me, I had my first glass of the season yesterday! We were invited to a party at the home of a family from the girls’ school…..and they were serving none other than thick, rich, delicious eggnog, complete with a shot of rum. How can you beat it??
We had a blast at the party (it’s a rare invite these days, unless you count all the parties at Skateland and Flabbergast…..) and, despite the fact that ALL the kids were with us, it was nice to get out and be in the presence of other adults. And eggnog!
We talked about all kinds of things – work, school, kids, family, cooking, crafting, holiday plans. And, when the kids weren’t around, we talked about something they definitely wouldn’t approve of. We talked about crushes! Because they’re in third grade this year…..and crushes are a real thing!
Even though I can remember back to when I was in third grade…..and the fact that I DEFINITELY had a crush of my own…..I’m really not ready for Ellia to be at that stage! Nor am I ready for all that will follow in the years to come – texting and phone calls and hanging out and “going out” and Homecoming and Prom and……..can we just press the pause button and keep them eight??
Okay….I know there’s no stopping time. But. A delicious glass of eggnog goes a long way. And so does a delicious eggnog truffle! Because when you’re savoring something delicious, time seems to slow down. At least for a while. Long enough to know that everything will be okay…..crushes and all…..and long enough to remember that, at least for now, they’re only eight. And maybe, if we’re lucky, they’ll stay that way for a while.
- 2/3 c. butter, softened
- 3/4 c. sugar
- 3/4 tsp. cinnamon
- 3/4 tsp. nutmeg
- 2 Tbsp. milk
- 1 1/2 tsp. rum extract
- 1 1/2 c. flour
- 6 oz. white chocolate
- 1/2 c. toasted coconut (I added some chopped almonds to mine)
- In a medium mixing bowl, beat butter on medium-high speed 30 seconds.
- Add sugar, cinnamon and nutmeg and beat until combined.
- Beat in milk and rum extract.
- Add flour slowly and mix until combined.
- {Refrigerate dough if necessary before continuing.}
- Roll dough into 1 inch balls and place on cookie sheet lined with wax paper.
- Melt white chocolate; dip cookie dough balls into chocolate and sprinkle with toasted coconut.
- Cool at room temperature or refrigerator until hardened.
Looking for more eggnog treats? Check out these recipes!
Jess says
Marti @ SewliciousHomeDecor says
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