1cupor 2 sticks unsalted Country Crock Baking Sticks
1cupbrown sugar
1egg
¼cupmolasses
2 ½cupflour
½teaspoonsalt
1teaspoonbaking soda
1tablespoonginger
2teaspoonscinnamon
½teaspoonground cloves
½teaspoonnutmeg
sugar for coating
Instructions
Cook the eggnog in a skillet until it is reduced and thickened. You should have roughly ⅓ cup left of the eggnog.
Pour the reduced eggnog over the white chocolate and allow to sit for a minute before stirring. The residual heat of the eggnog should melt the chocolate, but if not, you may use a microwave on 20 second intervals to melt the white chocolate. Stir well to combine. (You should not need more than one or two 20-second intervals
Allow the mixture to cool to room temperature, then stir in the flour and egg yolk.
Cover and set the mixture in the refrigerator to cool.
Beat the baking sticks and sugar together until light in color and fluffy. Add in the egg and molasses. Beat well for about two minutes to combine.
Add in the flour, salt, baking soda, ginger, cinnamon, cloves, and nutmeg. Mix until just combined.
Store in the refrigerator for about an hour to chill.
Preheat the oven to 350 degrees F.
Take 1 teaspoon to 1 ½ teaspoons of the eggnog mixture and use 1 ½ tablespoons of cookie dough to cover the eggnog completely.
Place granulated sugar in a bowl or a plate and roll the dough in the sugar.
Place on a baking sheet at least 2-inches apart.
Bake for about 8 - 10 minutes, or until the edges are set. Place on a wire rack to cool.