It’s really taking me by surprise that Christmas is next week. Next week! I know we’ve been talking about the food and the gifts and the parties for weeks now, but somehow it still found a way to sneak right up on me. I’m so excited that today Andrea, Samantha and Jade and Matthew are here with a couple of perfect holiday recipes for you! We’re talking the perfect boozy Christmas egg nog and linzer cookies. (Side note – I am obsessed with linzer cookies!) If you’re hosting friends this weekend, this combination is the perfect pairing for a casual Christmas gathering or it makes the sweetest little treat on Christmas Eve. Have you ever had real egg nog before? If not, give this recipe a try. It’s a winner!
- 6 eggs separated
- 1/2 cup sugar
- 2 tsp vanilla
- 1/4 tsp salt
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup spiced rum (or bourbon if you prefer)
- 1/2 cup brandy
- Freshly grated nutmeg to taste
Whisk egg yolks until light yellow and creamy. Add sugar, salt, vanilla and mix to combine. Add alcohol and milk. This mixture can be made up to 5 hours ahead, covered, and refrigerated. When its time to enjoy whip both heavy cream and egg whites separately until soft peaks form in each. Fold in egg whites and heavy cream to pre-made alcohol mixture. Less whipped cream and more milk can be used to make the mixture thinner. Sprinkle top with a little fresh grated nutmeg, cinnamon…or both!
- 1 1/2 cups all-purpose flour
- 1 1/3 cups slivered almonds
- 1 3/4 tsp ground cinnamon
- 1/2 tsp sea salt
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, room temp
- 1 egg
- 2 tsp dark rum
- 1/4 tsp vanilla extract
- 1/2 cup seedless jam (Raspberry is great!)
- Powdered sugar for dusting
Pulse flour, almonds, cinnamon, and salt in a food processor until almonds are finely ground (no larger than poppy seeds). Using an electric mixer at medium speed, beat sugar and butter in a large bowl until fluffy, about 3 minutes. Add egg; beat until well blended, about 1 minute. Beat in rum and vanilla. Reduce speed to low; add dry ingredients. Beat dough just to blend; gently knead if necessary to form a ball. Divide dough in half. Place each half between sheets of parchment or waxed paper. Working with 1 piece at a time, flatten dough into a disk; roll dough, occasionally lifting paper on both sides for easier rolling, until 1/8 inches thick. Chill dough in paper until very firm, at least 2 hours. Dough can be made 2 days ahead. Cover; keep chilled.
Arrange a rack in middle of oven and preheat to 375°. Line 2 baking sheets with parchment paper or silicone baking mats.
Working with one dough disk at a time, remove top sheet of paper and, using 2-inch star cookie cutter, cut out cookies. Transfer to baking sheets, placing 1/2 inch apart; chill. Repeat with remaining dough. Gather scraps; repeat rolling, chilling, and cutting until dough is used. Using 1/2-inch star cookie cutter, cut out a star from the center of half the cookies. Working in batches, bake cookies until light golden brown, dry, and just firm to the touch, 11-13 minutes. (Cookies will firm up as they cool.) Transfer to a wire rack; let cool.
Bring jam and 1 teaspoon water to a boil in a small saucepan; let cool slightly. Arrange whole cookies flat side up. Spoon 1 teaspoon cooled jam in the center of each, dabbing slightly to spread. Arrange cookies with cutouts flat side down on a wire rack; dust with powdered sugar. Set atop whole cookies, lining up star points and allowing jam to push up slightly through center.
Note: Cookies can be baked 2 days ahead. Store airtight at room temperature.