Illustration by Christy Shao, Graphics Editor
It’s that time of year again: exam season is upon us. I don’t know about you, but baking is my ultimate procrastination tool. So what better way to procrastinate and celebrate the holidays than with delicious sweet treats?
EGGNOG COOKIES
You’ll need:
Cookies
- 2 ¼ cups flour
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp nutmeg
- ½ tsp cinnamon (plus some for topping)
- ¾ cup unsalted butter, room temperature
- ½ cup sugar
- ½ cup brown sugar
- 2 egg yolks
- 1 tsp vanilla extract
- ½ tsp rum
- ½ cup eggnog
Icing
- ½ cup butter (salted or unsalted)
- 3-5 tbsp eggnog
- ½ tsp rum
- 3 cups icing sugar
To do:
Preheat oven to 350° F and prepare cookie sheets with parchment paper. Mix flour, baking powder, salt, nutmeg, and cinnamon together. Cream butter, sugar, and brown sugar until pale and fluffy. Add egg yolks one at a time, only mixing until combined. Add vanilla, rum, and eggnog, then slowly add dry ingredients until just combined. Scoop dough onto cookie sheets with heaping tablespoonfuls. Bake for 11–13 minutes, rest on the cookie sheet for two to three minutes, then move to a wire cooling rack.
For the icing, whip the butter until fluffy, then mix all ingredients together. Add extra eggnog or sugar to get the right consistency. Frost the cookies after they cool completely, then dust with cinnamon.
CANDIED WALNUTS
You’ll need:
- 1 ½ cups walnuts
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ⅛ tsp salt
To do:
Put a piece of parchment paper on a cookie sheet to rest the walnuts on after heating. Put a pan on the stove and preheat on medium-high heat. Add all ingredients and cook for two to five minutes, mixing the whole time, until the syrup caramelizes and there is no liquid left. The maple syrup coating on the walnuts should still be soft when you take them off the heat. Pour all the walnuts onto the parchment paper to cool for 2 hours. If you don’t want them stuck together, separate them as you do this. Store in an airtight location.
EASY CHOCOLATE FUDGE
You’ll need:
- 2 cups chocolate chips
- 14 oz. can condensed milk (not evaporated)
- 1 tsp vanilla extract
To do:
Put everything in a microwave-safe bowl and microwave on high for 20-second intervals, mixing each time. Line a baking tin with parchment paper and pour the fudge mixture into it. Once smooth, add sprinkles and icing to decorate, or just leave it the way it is. Freeze for one hour, or until it sets (and doesn’t jiggle when shaking the tin).
COOKIE SNOWBALLS
You need:
- 1 cup butter, softened
- 1 ½ cups brown sugar, packed
- 2 tsp vanilla extract
- ½ tsp salt
- 2 cups flour
- 1 tbsp water
- 6 oz. (1 small package) mini chocolate chips
- 2 cups white chocolate chips
- Shredded coconut or sugar (if desired)
To do:
Cream butter and sugar. Add all other ingredients by hand. Roll into small, bite sized balls and freeze for 30 minutes. Melt white chocolate chips and dip the cookie dough balls in the chocolate, covering entirely. If desired, roll the balls in shredded coconut or sugar before the chocolate hardens. After dipping all of them in the chocolate, put them back in the freezer for another 30 minutes. Store the snowballs in a plastic bag in the fridge.
