Jack didn't want me to make these cookies. He said that I already featured eggnog once on this blog.
But it's the holiday season and that is ridiculous. That is like saying you shouldn't eat pumpkin more than once in the fall. If it's seasonal and it's awesome, then I'm going to eat it over and over and over again until it is socially unacceptable.
Honestly, I think that during the holidays, eggnog should be one of the four food groups. This is actually what my holiday food group chart looks like:
I know they use a plate now with portions instead of the pyramid, but I'm a child of the 80s and this is all that I know.
I love these gingersnaps. They are from a David Lebovitz recipe that he posted a few years back on his blog, and even though they are non-fat, they may be the best gingersnaps I have ever eaten. Which is why I chose them for this recipe, even though the whole nonfat thing kind of goes out of the window once you put the glaze on these. The cookies are incredibly soft and tender, with the deep, rich flavor of molasses and filled with wonderful spices, topped with a creamy eggnog glaze.
AND because they are no fat, you have calories to make up when you just smother these with glaze. So it's a win/win situation here!
Nonfat Gingersnaps
Click here for the gingernsap recipe
Eggnog Glaze
1/2 cup powdered sugar, sifted
3 tablespoons eggnog
1 tsp brandy or rum
Combine ingredients in bowl and whisk until smooth. If necessary, add more eggnog to thin until it reaches desired consistency.
Spread glaze on cooled cookies and let set for 20 minutes before serving.
Why is every single thing on your website the best recipe I have ever seen in my life! I think I need to make every single cookie in the 12 days of christmas cookies!!!! OMG I am drooling!
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