Are you ready for Christmas? I can’t believe it’s so close!
I’ve been baking and cooking like a mad woman the last few days to get ready and I still have a bunch to do. My family doesn’t usually do traditional Christmas dinners. Normally we do a big holiday dinner for Thanksgiving and then do something extremely simple for Christmas to avoid anyone having to do lots of cooking and dishes on Christmas day. It gives us all so much more time to spend just enjoying the day.
The last many years we have been doing finger foods for Christmas. Like, finger foods all day long, and I’m not talking about cheese and crackers here, I mean good stuff. This year I’m making everything ahead of time. We are having these empanadas and these mini corndogs. I’ve also been trying some new recipes that I want to share soon like homemade egg rolls and mini quiches. I’m excited.
And for dessert? Well, we still haven’t made final decisions but I know that this fudge will be on the list as it is a family favorite.
I made these scones when I was working on some of the food for Christmas day. They are a very good distraction because everyone loves them and it keeps them from eating all of the fun stuff I’ve been making for the big day.
I love baking with eggnog. Not only for flavor but also for texture. These scones are pillowy soft but somehow not dry. They simply melt in your mouth and, okay, I know chocolate and eggnog are not the most common partners but they are really great together.
These were my way of appeasing the insatiable appetite for chocolate in my house while still keeping festive. Plus, it uses some of that eggnog that I know we’ve all got in the fridge begging to be used. Oh, and I really recommend making it from scratch and it just so happens that I have a really good recipe for you in this post.
So, I’m thinking that you need to skip cookies this year and make these for Santa. You just might get extra presents.
- 4 1/4 cups flour
- 1 1/2 cups sugar
- 2 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teasspoons nutmeg
- 1 cup butter, ice cold and cut into cubes
- 1 tsp. vanilla
- 1 egg
- 1 cup eggnog
- 1 cup good quality semi- sweet dark chocolate, roughly chopped
- 3 tablespoons eggnog
- 1 cup powdered sugar
- Preheat oven to 350 degrees F (180 C) and combine dry ingredients in the bowl of food processor. Add butter and pulse until crumbly. Add egg, vanilla, and eggnog and pulse until evenly mixed.
- Turn out dough onto lightly floured surface and divide in half. Spread each half into a disc roughly 1 1/2 inches tall. Cut with a sharp knife into 8 triangles.
- place a few inches apart on greased or nonstick pan.
- Bake for 12 - 15 minutes or until edges start to brown. Remove from oven and cool.
- Whisk eggnog and powdered sugar in a small bowl until smooth.
- When scones are completely cool, drizzle glaze and let dry for 30 minutes to 1 hour until glaze is set.