Eggnog waffles

It's eggnog season again.
Giggedy.

This weekend we started into the eggnog craze with something new: eggnog waffles.
They were very good. We had them with some maple syrup and some bananas...you probably could have thrown in some nuts too. These were yummy just as they were, although I wish I had a Belgian waffle maker so they could be extra thick and fluffy:
This makes enough for 4 hungry people, so feel free to scale it down a bit. They do freeze well though and make awesome emergency toaster breakfasts. Just saying...

2 c flour
2 c eggnog
2 large eggs - beaten
6 T vegetable oil
2 t baking powder
1 t baking soda
1/2 t salt

In a large bowl, sift the flour with the baking powder, baking soda and salt.
In a separate bowl, mix together eggnog, eggs and oil. Add wet ingredients to dry ingredients. Mix until smooth. Cook waffles in well-greased preheated waffle iron.

I also had my first persimmon this weekend. YUM! I am trying to find an awesome persimmon recipe...I'll be back with it soon, I promise.

Enjoy!

Eggnog Cookies

This weekend was mostly hibernating and for me hibernating means baking. I did make a pumpkin pie from scratch from a baking pumpkin I've had around for ages, but the crown of my queenly baking on the weekend was trying out a new recipe for Eggnog Cookies.
I know. Eggnog is good. Cookies are good. So I figured it could only be a good thing.
IT WAS...

I baked them on my baking stone and got 3 dozen delicious fluffy, almost shortbread like cookies that taste lightly of nutmeg and are a pretty good match for eggnog.
Definitely on my list of Christmas baking...

I hate to keep the goodness to myself, so give this a try before the eggnog goes away for another year...

Mrs. Field's Eggnog Cookies

2 1/2 c flour
1 t baking powder
1/2 t cinnamon (heaping)
1/2 t nutmeg (heaping)
1 1/4 c sugar
3/4 c butter, room temperature
1/2 c eggnog
1 t vanilla
2 egg yolks

1 T nutmeg, for sprinkling on top

Preheat oven to 300. In a medium bowl combine the flour, baking powder and spices. Mix well with whisk.
In a large bowl, cream sugar and butter with a mixer to form a grainy paste. Add eggnog, vanilla and eggs and beat at medium speed until smooth. Add the dry ingredients and stir until they are just combined. Do not overmix.
Make ~1 1/4 inch balls of dough ( a large teaspoon full) and place them on an ungreased baking stone (or baking sheet - I prefer stones for cookies) an inch apart. Flatten slightly with a wettened fork and sprinkle nutmeg on top of the cookies.
Bake for 20-24 minutes until the bottoms turn light brown. If you overbake them they'll brown on top and not be so deliciously decadent...trust me, extra care at the end makes them deeeeeeeeeeeelicious.

Merry Christmas!