The Food Network personality's cookie recipe features eggnog, giving it the perfect flavor to represent "eight maids-a-milking” from "The 12 Days of Christmas" classic Christmas carol.
Rose's cinnamon eggnog heath crunch cookies are a perfect addition to any holiday table.
Cinnamon eggnog heath crunch cookies
Yield: About 45 cookies
2 1/4 cups all purpose ﬂour
1 t baking powder
1 1/2 t ground cinnamon
1/4 t kosher salt
1 1/4cups granulated white sugar
6 oz salted butter, at room temperature
1/2 cup eggnog
1 t molasses
3 oz coarsely chopped Heath candy bar
2 large egg yolks
**Garnish/optional colorful sprinkles
Eggnog glaze ingredients:
2 cups confectioners sugar
1/2 t cinnamon
6 T eggnog
1 T water
1. Preheat the oven to 350 degrees.
2. In a small bowl, sift and whisk all dry ingredients together.
3. In a large separate e bowl, use an electric mixer to combine and cream the sugar, molasses and butter together.
4. Slowly add the eggnog and egg yolks to the butter/sugar mixture, then slowly add the dry ingredients; beat at low speed just until blended and smooth.
5. Fold chopped Heath candy into cookie batter with a spatula. Drop about a tablespoon each per cookie, onto an ungreased baking sheet; about 1 inch apart.
6. Bake for 15 minutes or until cookie bottoms turn light brown. Transfer to wire racks to cool.
7. Once cooled *optional* glaze with eggnog glaze, and garnish with colorful sprinkles.
Eggnog glaze directions:
1. Sift confectioners sugar and cinnamon together.
2. Gradually whisk in eggnog and water until smooth glaze consistency.
3. Use to glaze top of cookies; *optional* then garnish with colored sprinkles.
Recipe reprinted with permission from chef David Rose.
How to make chef David Rose’s cinnamon eggnog heath crunch cookies originally appeared on goodmorningamerica.com