What to do with that leftover eggnog.
In case you hadn’t noticed by now, my recipes tend to come in groups – or at least in pairs. Banana rum bread and rum raisin oatmeal cookies. Butternut squash hummus; butternut squash maple bread; butternut squash, chickpea, and lentil stew. Pumpkin cranberry muffins and eggnog cranberry muffins. This next recipe riffs on the eggnog left over from those muffins. The flavor is subtle – even eggnog-haters will find something to like in these chocolatey cookies.
Shopping for eggnog was, shall we say, an experience. I picked up a carton of something called “Holiday Nog” at my local natural foods store, assuming it was the same as eggnog . . . not quite. When I got it home and read the side of the container, it said, quite incongruously, “egg-free.” Really? Egg-free eggnog? Oh, excuse me. Holiday Nog. This is why I do not like shopping at a store that caters to every fad, from the long-standing (organic) to the most recent flash-in-a-pan (gluten-free). I ended up with an eggnog impostor, sort of like the vegan “cheese” sold next to the tofu and the spaghetti squash “pasta” served by raw food enthusiasts.
But don’t worry. These cookies were not made with faux eggnog. I went back and bought the real thing. While I was at it, I also bought the chocolate version of the real thing – Guittard, with its fancy script and matte-finish bags. It’s a step up from Ghirardelli, at least price-wise, and I’m afraid I’m a consumer sheep, putting too much faith in the “most expensive = best quality” trope. But after tracking down premium eggnog, I wasn’t about to skimp on the dark chocolate.
The resulting cookies were pale and soft – not the most visually exciting things, especially with my lackluster photography skills – with just a hint of eggnog. They reminded me of slightly sweet chocolate-chip cookies. In other words, just right for mid-November, when most people haven’t even started thinking about pumpkin pies, much less eggnog.