Two weeks ago there was a cookie exchange at church. I brought Molasses Kisses and gluten-free Amaretti Chews to donate rather than exchange since I didn’t need to bring other people’s cookies back here. Why? Because I had plans to bake a few kinds of cookies and make a couple types of fudge, a “light” version of what I used to do at Christmas but don’t have the energy or back muscles for the three-day, all-day, half-the-night goody sessions anymore.
While at the cookie exchange, I noticed one with frosting and decided that was the only cookie for me. It was soft and yummy but even with my sensitive pallate, I couldn’t ascertain the flavor, tasting only a hint of cinnamon. Later on, it just so happened that the man who made them was packing up cookies to go so I recommended he grab a few of my Molasses Kisses and mentioned the frosted cookie. He told me they were made with eggnog in the batter and frosting, the recipe was easy and available online. During the week following, I determined that I’d make my own version, based on my recipes, that I’d Jones it up, and so I did. It’s a downright shame the best commercial eggnog (well, my favorite which is widely available) is only on the shelf at Christmas or this addition to my Joneses would be made during the rest of the year. (I know homemade eggnog is a thing. I used to make it with Joanie Griffin.)
I’m so glad I wrote down the recipe before I started making the parts and then adjusted the quantities and processes as I went along or it would be difficult to repeat. The frosting takes longer to make than the cookie dough, but I wanted texture and taste in all the parts so juliyya’s Joneses now have a sister in my recipe file on Take One. Ooo-la-la.
Most of my Joneses can be made with or without chocolate chips, nuts, rummed-up golden raisins and so forth. I decided it was “with” chocolate chips this year, but those chips gave me a lot of trouble, always wanting to poke out of the batter which then interferes with a clean frost as the melty bits mix with the frosting. I like the taste of chocolate in the soft cookie but next year I think it’ll just be the Jonesin’ up top and the pure taste of eggnog with a bit of spice, or maybe rummed-up golden raisins. We’ll see.
Cheers and Merry Christmas to those who celebrate it.
Ms Chef in Seattle 