Last Wednesday something magical happened. Something that would only really happen in dreams – except it wasn’t a dream.
It was a Christmas miracle. Cookies took flight. Thousands of cookies swarmed through the air, searching for a warm home and a tummy to fill.
You think I’ve been sipping the eggnog don’t you?
I haven’t lost my mind… just yet.
Last Wednesday The Great Food Blogger Cookie Swap took place!! Lindsay and Julie were at it again, for the second year in a row. Doing an amazing job of matching and coordinating cookie monsters around the globe, uniting over one sweet treat.
It all started a couple of weeks ago when I got my matches. Kristy ( who I also sent a box of sweet treats to last year .. HOW COOL!!), Eli and Laura. I of course wandered around their blog and was instantly blown away. These women were cookie master minds!! I knew I needed to conjure up something extra special.
And that’s where you came in. After hearing all of your great ideas, I set to work on what I thought would be one fantabulously- delicious – festive holiday cheer oozing cookie.
And so the Best of both worlds Holiday Eggnog Fudge Gingerbread Cookie was born.
Get a load of this:
2 spicy gingerbread cookies falling in love over a thick layer of eggnog fudge – oh and yes, booze included.
Come. And. Get. It.
Best of both worlds Holiday Eggnog Fudge Gingerbread Cookie
Yeild : 36 Sandwiches
1 Cup Butter ~ at room temperature
1/2 Cup Granulated Sugar
1/2 Cup Brown Sugar
1 Large Egg
1 Cup Molassas
2 Tbsp Apple Cider Vinegar
1 Tsp Vanilla Extract
5 Cups Flour
1/2 Tsp Baking Soda
1/2 Tsp Sea Salt
1 Tbsp Ground Ginger
1 Tsp Cinnamon
1/2 Tsp Ground Clove
1/2 Tsp Ground Nutmeg
In a large bowl, sift together flour, baking soda, sea salt, ginger powder, cinnamon, ground clove and nutmeg.
In an other bowl, cream together butter and sugars. Next, add your egg, molasses, vinegar and vanilla extract.
Add your wet ingredients to the dry and mix well.
Allow to chill for at least 1 hour. … this is the perfect time to get working on the fudge 🙂
1 Cup Full Fat Eggnog ( sorry, 1% just won’t cut it this time)
1 Tsp Rum / Rum Extract
3 Cups Granulated Sugar
1 1/2 Cups Mini Marshmallows
1/8 Cup cold Butter
3/4 Cup White Chocolate Chips
1/2 Tsp Ground Cinnamon
1/2 Tsp Ground Nutmeg.
Line a 10 x 7 inch baking tray with aluminum foil, set aside until your fudge mixture is ready.
Using cooking spray, liberally coat a large heavy sauce pan. Add eggnog, rum and sugar. Stir continuously and allow to boil for 3 minutes, as the sugar melts.
Add marshmallows and allow to cook for another 5 minutes, continuing to stir to avoid burning.
Remove from heat, and quickly add butter and chocolate chips. Mix until well combined.
Pour into prepared baking tray and spread creating a thin layer.
Sprinkle the surface of your fudge with the ground cinnamon and nutmeg.
Place in refrigerator to chill as you roll out your cookie dough.
The Best of Both Worlds:
Preheat oven to 350 oc.
Place your chilled dough on a liberally floured surface and roll to a 1/4 inch in thickness.
Cut into 72 mini circles.
Bake each set of 12 for 10 minutes each.
Allow to cool.
Using the same cookie cutter. Cut your fudge into 36 circles.
Note: any scraps make great snacks 🙂
Sandwich each piece of fudge between two gingerbread cookies.
I think I should also make a public announcement that though LTSL tells a different story; I DO in fact eat more than cookies during the holiday season. There’s cake, bread, sticky buns and boozy drinks to also consume 😉
Hang tight for more holiday goodies coming your way.
Until then, let the cookie consumption continue!!