Eggnog Tres Leches Cookies: A Festive Delight

Introduction

As the holiday season approaches, our kitchens become a haven for baking enthusiasts eager to create festive treats. Among the myriad of holiday confections, Eggnog Tres Leches Cookies stand out, combining the rich flavors of traditional eggnog with the indulgent moistness of tres leches. These cookies are not only a treat for the palate but also a visual delight, making them a perfect addition to any holiday gathering.

Ingredients

To craft approximately 30-35 of these delectable cookies, gather the following ingredients:

For the Frosting Base:

• Granulated Sugar: 1/2 cup
• All-Purpose Flour: 5 tablespoons
• Salt: 1/4 teaspoon
• Full-Fat Eggnog: 3/4 cup

For the Cookies:

• Unsalted Butter: 1 cup (softened)
• Granulated Sugar: 1/4 cup
• Full-Fat Sweetened Condensed Milk: 1/4 cup
• Powdered Sugar: 2 tablespoons
• Heavy Whipping Cream: 1 teaspoon
• Pure Vanilla Extract: 1/2 teaspoon
• Ground Cinnamon: 1/2 teaspoon
• Ground Nutmeg: 1/4 teaspoon
• Salt: 1/4 teaspoon
• Baking Powder: 1/4 teaspoon
• All-Purpose Flour: 2 cups
• Sparkling White Sanding Sugar: 3 tablespoons (for rolling)

For the Eggnog Velvet Frosting:

• Prepared Frosting Base
• Unsalted Butter: 3/4 cup (softened)

For Garnish:

• Red Candied Cherries: 16 halves

Preparation Steps

1. Preparing the Frosting Base

• In a medium saucepan, whisk together granulated sugar, all-purpose flour, and salt.
• Gradually add full-fat eggnog, whisking until the mixture is smooth and free of lumps.
• Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens significantly and begins to pull away from the sides of the pan (approximately 8 minutes).
• Transfer the frosting base to a wide bowl, cover with plastic wrap to prevent a skin from forming, and refrigerate for 30 minutes.
• After chilling, allow the frosting base to come to room temperature before proceeding.

2. Preparing the Cookie Dough

• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a large mixing bowl, combine softened unsalted butter, granulated sugar, sweetened condensed milk, powdered sugar, heavy whipping cream, and pure vanilla extract. Beat on medium speed until the mixture is smooth and creamy.
• Add ground cinnamon, ground nutmeg, salt, and baking powder to the mixture, blending well to incorporate the spices evenly.
• Gradually add all-purpose flour, mixing on low speed until a cohesive dough forms. Ensure that the dough is well-mixed, scraping down the sides of the bowl as necessary.
• Keep the dough covered with plastic wrap when not in use to prevent it from drying out.

3. Shaping and Baking the Cookies

• Place the sparkling white sanding sugar in a small bowl.
• Scoop out tablespoon-sized portions of dough and roll them into balls.
• Roll each dough ball in the sanding sugar to coat evenly.
• Arrange the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart.
• Using the bottom of a glass dipped in sanding sugar, gently press each dough ball to flatten it into a 2-inch round.
• Bake the cookies on the center rack of the preheated oven for approximately 10 to 11 minutes, or until the edges are set and the bottoms are light golden brown.
• Remove from the oven and allow the cookies to cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.

4. Preparing the Eggnog Velvet Frosting

• Transfer the room-temperature frosting base to the bowl of a stand mixer fitted with the paddle attachment.
• Beat on medium speed for about 30 seconds until smooth.
• With the mixer running on medium speed, add softened unsalted butter one tablespoon at a time, allowing each addition to incorporate fully before adding the next.
• Once all the butter has been added, increase the mixer speed to high and beat for an additional 2 minutes until the frosting is light and fluffy.

5. Decorating the Cookies

• Fit a piping bag with an open star tip (such as a Wilton 1M) and fill it with the prepared eggnog velvet frosting.
• Pipe a decorative rosette of frosting onto the top of each cooled cookie.
• For a festive touch, press a red candied cherry half, rounded side up, into the center of each frosting rosette.
• If desired, refrigerate the decorated cookies for about 30 minutes to set the frosting before serving.