My husband and daughter enjoy drinking eggnog during the holiday season so this cookie is a new way to enjoy it without all the fat and calories. You'll see prepared eggnog in the ingredient list so it will help you use up any extra you have on hand. These cookies have a great eggnog flavor and a cake-like consistency, yet are not heavy. Just a bit of frosting adds a nice touch but isn't overwhelming. Like the other holiday cookies I've posted, this one uses less fat and sugar than you might expect and the addition of mashed banana helps keep it moist and light.
4 tbsp. unsalted butter, softened to room temperature
1/2 cup packed brown sugar
1 whole large egg
3/4 cup mashed ripe banana
1/2 cup prepared eggnog
1/2 tsp. pure vanilla extract
1 cup unbleached all-purpose flour
1 cup whole wheat flour (I used King Arthur White Whole Wheat)
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 cups powdered sugar (unsifted)
2 tbsp. unsalted butter, softened to room temperature
6 tsp. prepared eggnog
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
Preheat oven to 350 degrees F. In a large mixing bowl, blend butter and brown sugar at medium speed with an electric mixer until light and fluffy. Add egg, banana, eggnog, and vanilla extract and beat until combined. In a medium mixing bowl, combine dry ingredients (all-purpose flour through salt). Gradually add flour mixture to butter mixture, beating at low-medium speed until combined. Place rounded teaspoonfuls on ungreased baking sheets about 2 inches apart and bake in preheated oven for about 8-10 minutes or until very lightly browned. Remove from pan and place on wire rack to cool. Once cookies are cool, prepare frosting. Place all frosting ingredients in a medium mixing bowl and beat with an electric handheld mixer on low speed until combined, adding more eggnog if needed to obtain a good consistency. Place 3/4 to 1 tsp. on each cookie, smoothing with a knife.
Servings: about 39 cookies (1 cookie per serving)
64 calories, 12 grams carbohydrate (0.5 grams fiber), 1 gram protein, 2 grams fat (1 gram saturated).
Written by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.
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