Eggnog Sugar Cookies

Can I just admit something pretty embarrassing (for bloggers anyway) here?

I made these a year ago. And then I procrastinated (It’s a curse!). And then, well, the window closed for holiday baking.

And that was that.

Until now.

However, in the intervening year (!), I have completely forgotten why I wanted to make these and what I was going to say about them. I mean, cookies = good. Eggnog = good. Eggnog cookies = good x 2.

And, really, do they need any other explanation?

I think not.

Eggnog Sugar Cookies

Icing Sugar Dusting

Iced and Sugared

Thanks to Dinner with Julie for the recipe, of course.

Eggnog Sugar Cookies

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/4 teaspoon rum extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • pinch salt

In large bowl, beat butter with sugar until light and fluffy. Beat in egg, vanilla and rum extract. Combine flour, baking powder, nutmeg, cinnamon and salt ; with wooden spoon, stir into butter mixture in 3 additions. Divide in half; flatten each slightly. Wrap in plastic wrap and refrigerate for at least 1 hour or until chilled. (Make ahead: Refrigerate for up to 1 day.)

On lightly floured surface, roll out each half of dough to 1/4-inch (5 mm) thickness. Use a cookie cutter to cut out shapes.

Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, for about 10 minutes or until golden on bottom and edges. Let cool for 1 minute on pans. Transfer to racks; let cool completely. Decorate with icing or sprinkle with icing sugar.

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Contests are So Nice

I’m a bit late to the party on this one, but there’s nothing like a tight deadline to get the creative juices going, right?

I was approached a couple of weeks ago and told about the contest that has been put together by So Nice, the soy beverage company. They’re asking people the question: How would you spend $5,000 toward a better organic world?

The answer will give one person the $5,000 to put their plan into action.

The hitch? The deadline is December 31, so it’s time to put your thinking caps on.

I’ve been trying to make some changes to green my world, so to speak. Eating more local food, eating organically a little more often, stepping up my recycling efforts. None of this is earth-shattering; it’s just simple everyday stuff that isn’t too hard to incorporate into everyday living.

But that’s just me.

But what about you? You probably have some big plans or cool ideas.

If you think you’ve got a winning idea (or not even; you can just go and vote on those others have put forward), head to the So Nice Facebook page and enter. Who knows, maybe you’ve got a winner.

I have to admit, I don’t usually go for soy milk, but as part of the pitch I was given some of the So Nice original and these hot chocolate shavings from Cocoa West, an organic chocolatier located on Bowen Island (a very quick ferry ride from North Vancouver). I had never seen anything like them. Instead of a powder, they were literally small shavings of chocolate that easily melted into warmed milk (or, in this case, warmed soy milk). Heat, whisk, drink.

Yeah, it was good.

Disclosure: I was sent So Nice beverage and the chocolate shavings, along with information about the contest. There was no obligation to blog about any of it. I have chosen to because I think it’s a cool contest and the hot chocolate was tasty. Plus, you know, I was just fascinated with the hot chocolate shavings idea and thought it would be cool to tell you about it.

So Nice and Cocoa West Hot Chocolate

Cocoa West

Hot Chocolate - the beginning

Hot chocolate

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Chewy Lemon Cookies

I’m practically laid out on the couch, cosying up to an ice pack right now (Thank god for laptops.) having done something again to my back. Stretch, ice, advil, repeat. Needless to say, the weekend has not been very active. One errand yesterday and brunch with a friend today before I had to make nice with my back and hang out on the living room floor staring at the ceiling. You know what lying on the floor shows me? That I really need to vacuum more.

So, no baking or cooking today, but luckily I have saved up this little chewy lemon cookie recipe for a rainy day (of sorts). If you’ve been on this blog long enough, you know how much I love lemon. In fact, some may say it’s an addiction.

And that means when I see a good-looking lemon-centric recipe, like this one for Chewy Lemon Cookies, it isn’t long before I’m making it. I was also intrigued by the idea because I absolutely adore the Lime Sugar Cookies I often make. There are very few things these two recipes have in common, other than a citrus focus. But they’re both fantastic in their own way.

I loved these cookies for the chew and crackled top. Plus, of course, the lemon-y flavour.

I baked them off on a Saturday and shipped about a dozen off to the Sunday crew at the Herald because even though I’m not there on the weekends anymore, it doesn’t mean I can’t take care of my girls. Their grateful tweets made it totally worthwhile.

As some of you know, I’m a terrible procrastinator and have been sitting on this recipe for two weeks. A friend has been gently reminding me to get it up because she wants to make them herself — that’s how good they are.

Lemon Sugar Cookies - process

Rolling in sugar

Lemon Sugar Cookies I

Lemon Sugar Cookies II

Chewy Lemon Cookies


  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • zest of one large lemon
  • 4 tablespoons fresh lemon juice
  • 1/2 cup sugar for rolling cookies

Preheat oven to 350F. Line cookie sheets with parchment paper.

In a small bowl, whisk together flour, baking soda, baking powder and salt.

In a larger bowl, beat together butter and sugar until light and fluffy. Beat in egg, vanilla, lemon zest and juice.

Add in dry ingredients, beating until just combined. Roll rounded spoonfuls of dough into balls and then roll in sugar. Place on lined cookie sheets, about 1 or 2 inches apart.

Bake for 8 to 10 minutes. (Mine needed barely 8 minutes; they were not yet golden but I wanted them still pale and tender.) Remove from oven and let stand on cookie sheet for 2 minutes before removing to cook on wire racks.

Makes 24 – 36 cookies.

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