A Little Taste of Holiday Magic
I have a special cookie for you today. It tastes like a cozy holiday evening. We are making Creamy Macadamia Eggnog Delights. Doesn’t that sound wonderful?
These are thin, star-shaped cookies. They have a sweet eggnog glaze. Toasty macadamia nuts sit on top. Every bite is creamy and crunchy. I still smile when I make them.
Why We Chill the Dough
Our first step is to make the dough. Then we must wait. We wrap it up and let it get cold in the fridge. This matters so much.
Chilled dough is easier to roll out. It won’t stick to your rolling pin. It helps the cookies keep their pretty star shape in the oven. Patience makes prettier cookies. What’s your least favorite part of waiting when you bake?
Rolling Out Stars
Now for the fun part. We roll the dough thin and cut out stars. My grandson once cut them so close together. He wanted to fit as many as possible.
We ended up with two giant star-cookies from the scraps. I still laugh at that. *Fun fact: The star shape is perfect for this time of year. It’s like capturing a little bit of starlight to eat.*
The Secret in the Glaze
After baking, we make the glaze. It is simply eggnog, rum, and sugar. The rum is just a tablespoon. It won’t make you tipsy.
It just adds a warm, grown-up flavor. It makes the eggnog taste really shine. This matters because flavors should dance together. Does your family have a special holiday drink you love?
A Cookie with a Crunch
Finally, we sprinkle on the nuts. Use toasted macadamias. Toasting makes them taste richer and more buttery. It gives our soft cookie a wonderful crunch.
That mix of textures is so nice. Creamy, soft, and then crunchy. It feels like a celebration in your mouth. Which do you prefer, chewy cookies or crispy ones?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 3 ½ cups (17½ ounces/496 grams) | |
| Baking soda | ½ teaspoon | |
| Ground nutmeg | ½ teaspoon | |
| Table salt | ½ teaspoon | |
| Eggnog | ½ cup plus 2 tablespoons | Divided use |
| Large egg | 1 | |
| Unsalted butter | 16 tablespoons (2 sticks) | Softened but still cool |
| Granulated sugar | ¾ cup (5¼ ounces/149 grams) | |
| Light brown sugar | ¼ cup packed (1¾ ounces/50 grams) | |
| Rum | 1 tablespoon | |
| Confectioners’ sugar | 1 cup (4 ounces/113 grams) | |
| Whole macadamia nuts | 1 cup (4 ounces/113 grams) | Toasted and chopped |
My Creamy Macadamia Eggnog Delights
Hello, my dear. Come sit a spell. The kitchen smells like nutmeg and sugar, doesn’t it? It reminds me of my grandson, Leo. He calls these my “Christmas Star Cookies.” We make them every December. The dough is soft and needs a little nap in the fridge. That’s our secret. It makes rolling so much easier. I still laugh at that one year I tried to skip it. What a sticky mess on my rolling pin!
Let’s begin. You’ll need two bowls. In one, whisk your flour, baking soda, nutmeg, and salt. Just a gentle stir. In another, mix that rich eggnog with one egg. Doesn’t that smell amazing? Now, take your softened butter and both sugars. Beat them with a mixer until they look fluffy and light. This takes about three minutes. It’s worth the wait.
Step 1: Now, we combine everything. Add some of the flour mixture to the butter. Then add some of the eggnog. Keep going until it’s all in. The dough will be lovely and soft. Divide it into four parts. Wrap each in plastic. Let them chill for one hour. (A hard-learned tip: If the butter is too soft, your cookies will spread. Cool butter holds a star shape beautifully!).
Step 2: Time to heat the oven to 375 degrees. Move your racks to the middle spots. Line your baking sheets with parchment paper. This little paper saves so much scrubbing later. I keep a big roll in the drawer. Quick quiz: What’s the best tool for moving cookies without breaking them? A spatula or your fingers? Share below!
Step 3: Take out one dough quarter. Roll it on a floured surface. You want it thin, like a thick magazine page. Use your star cutter firmly. Place the stars on your sheets. Bake them for 8 to 10 minutes. Watch for golden edges. Switch the pans halfway through. Let them cool right on the sheet. They firm up as they cool.
Step 4: The glaze is my favorite part. Whisk two tablespoons of eggnog with a splash of rum. Then, whisk in the powdered sugar. It becomes a smooth, white frosting. Spoon it over each cool star. Immediately sprinkle with the toasted macadamia nuts. Now, the hard part. You must wait 30 minutes for the glaze to set. I know, it’s tempting to touch!
Cook Time: 20–25 minutes
Total Time: About 2 hours (includes chilling)
Yield: About 4 dozen stars
Category: Dessert, Cookies
Three Fun Twists on Our Star
These cookies are wonderful as written. But sometimes, a little change is fun. Here are three ideas I’ve tried over the years. Each one brings a new smile.
The Cozy Chai Twist: Swap the nutmeg for chai spice. Use chai tea latte mix in the glaze instead of rum.
The Citrus Sunshine: Add a teaspoon of lemon zest to the dough. Use toasted almonds instead of macadamias.
The Chocolate Dipper: Skip the glaze. Simply dip half of each cooled star into melted dark chocolate. Let it set.
Which one would you try first? Comment below! I’m rather partial to the chocolate dip myself.
Serving Them Up With Style
These cookies deserve a pretty plate. I like to stack them like a little constellation. Or line them up on a vintage platter. For a party, place one on every saucer next to a coffee cup. It’s a sweet welcome.
What to drink? For the grown-ups, a small glass of sherry or a creamy bourbon cocktail pairs nicely. For everyone, a steaming mug of hot cocoa or spiced apple cider is perfect. The creamy cookie and warm drink are best friends. Which would you choose tonight? I think I’ll have cider. It’s been that kind of day.
Keeping Your Eggnog Delights Fresh
Let’s keep these cookies tasting wonderful. First, cool them completely. Then, store them in a tin at room temperature. They will stay fresh for about four days. You can also freeze the unglazed cookies for later.
Layer them between sheets of parchment in a freezer bag. They keep for one month. I once forgot a batch in the freezer for weeks. They were still a perfect treat for surprise guests. Batch cooking is a real kitchen superpower.
It means you always have something sweet to share. That matters more than you might think. A ready cookie can turn a bad day around. Have you ever tried storing cookies this way? Share below!
Cookie Troubles and Simple Fixes
Sometimes dough can be tricky. If your dough is too sticky, just chill it longer. A firm dough is much easier to roll. I remember when my first batch spread too much.
The butter was too warm. Using cool, softened butter fixes this. Getting this right builds your baking confidence. If your glaze is too runny, add a bit more sugar.
If it’s too thick, add a tiny splash more eggnog. A good glaze should drizzle slowly. This matters because texture is part of the joy. The right feel makes every bite perfect. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free? A: Yes. Use a good gluten-free flour blend. The results will be great.
Q: Can I make the dough ahead? A: Absolutely. Wrap it well and refrigerate for up to two days.
Q: What if I don’t have rum? A: Use a teaspoon of vanilla extract instead. The flavor will still be lovely.
Q: Can I double the recipe? A: You can. Just mix in two separate batches for best results.
Q: Any optional tips? A: Try a sprinkle of cinnamon on the glaze. *Fun fact: Nutmeg comes from the seed of a tropical fruit!* Which tip will you try first?
From My Kitchen to Yours
I hope you love making these starry cookies. Baking is about sharing warmth and stories. My kitchen always feels happier with a batch cooling.
I would love to hear about your baking adventure. Tell me all about it. Have you tried this recipe? Share your experience in the comments. Your stories are my favorite thing to read.
Happy cooking!
—Grace Ellington.
Creamy Macadamia Eggnog Delights
Description
A festive holiday cookie featuring a tender, spiced eggnog dough and a creamy rum glaze, topped with toasted macadamia nuts.
Ingredients
Instructions
- Whisk flour, baking soda, nutmeg, and salt together in medium bowl. Whisk 1/2 cup eggnog and egg together in measuring cup. With electric mixer, beat butter and granulated and brown sugars together on medium speed until fluffy, about 3 minutes. Add flour mixture and eggnog mixture alternately, in two batches, beating after each addition until incorporated. Divide dough into quarters and wrap and refrigerate until firm, about 1 hour.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper.
- Using rolling pin, roll each dough quarter into 12-inch round about 1/8 inch thick. Cut with 3-inch star cutter and transfer to prepared baking sheets (scraps can be re-rolled once). Bake until lightly browned around edges, 8 to 10 minutes, rotating rack position and direction of baking sheets halfway through baking time. Cool cookies completely on baking sheets. Use remaining dough to make second batch of cookies.
- When cookies have cooled, whisk remaining 2 tablespoons eggnog and rum together in medium bowl. Whisk in confectioners’ sugar until smooth. Spoon glaze over cookies and sprinkle with nuts. Do not touch until glaze sets, about 30 minutes.
Notes
- For best results, ensure the dough is well-chilled before rolling. Store glazed cookies in a single layer or with parchment between layers in an airtight container.