Chef Mary Sue Milliken showed us how to craft this decadent eggnog, which incorporates whipped cream, egg whites, and spices into a pudding-like zabaglione base. It first appeared in our December 2013 issue along with Karen Shimizu’s article A Nog Like No Other. Get the recipe for Ultimate Eggnog »
Make the dough for the cookies the day before and keep them, wrapped, in the fridge until you’re ready to roll them and decorate them. (You’ll want to freeze the chocolate icebox cookies overnight.)
You can make extra almond icing to decorate the gingerbread cookies, or make a big batch of royal icing and tint it different colors. Frosting dries out quickly, so you’ll want to keep the surface covered with plastic wrap while you’re not using it. Learn how to flow royal icing for a super-smooth, glossy surface in our video.