Snack: Eggnog Cookies

This recipe includes superfoods such as:

Cinnamon

Health benefits of Eggnog Cookies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

8 ounces unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
1/4 cup granulated white sugar
8 egg yolks
2 tablespoons molasses
2 tablespoons whole milk
2 tablespoons brandy
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 whole nutmeg

Instructions

Preheat the oven to 375 degrees F.
Cut the butter into 1/2-inch cubes and place into the bowl of an electric mixer. Add the brown sugar and white sugar and cream using the paddle attachment just until smooth, about 2 minutes. You do not want to create a lot of air.
Turn the mixer to low and add the egg yolks, one at a time, until just incorporated. Add the molasses, milk and brandy and mix just to combine.
In a separate bowl, add the flour, baking soda, salt, cinnamon and allspice. Mix with a fork just to combine.
With the mixer running on low speed, add the flour to the egg mixture in a steady stream and mix until just combined.
Line 2 baking sheets with parchment paper or silicone mats.
Using a 1/4 cup measure or scoop, place 6 balls of dough evenly spaced on each baking sheet. (You can do twenty-four 1-ounce balls if you prefer smaller cookies.) Do not press down.
Grate nutmeg over the top of each ball of dough until there is an even dusting of nutmeg.
Place in the oven and bake for 9 minutes. Rotate the baking sheets (from top to bottom) halfway through the cooking to achieve even baking and color. Remove from the oven when golden brown and still soft in the center, after about 9 minutes.
Slide the cookies with the parchment paper onto a cooling rack. Once cool, carefully remove from the paper and enjoy.
These cookies are amazing eaten warm. Like a cup of holiday eggnog! Happy Holidays!

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