Recipe: Eggnogs, with a simple but delicious twist, are the best dessert you can make.

Ingredients: For the Eggnogy: 1 cup chopped walnuts (about 3/4 cup) For the Buttercream: 1 teaspoon butter, melted 1 cup milk (about 1 cup) 1 egg, beaten 1/4 teaspoon vanilla extract For the Sugar: 1/2 cup powdered sugar 1 tablespoon milk For the Crust: 2 large egg whites (about 2 1/3 cups) For serving: 1 egg white (about 6 tablespoons), whipped topping (about 4 tablespoons) Directions: Preheat oven to 375 degrees F. Line a large bowl with parchment paper or a silicone baking mat.

Place the walnuts and chopped nuts in a small bowl.

Mix the butter and milk together.

Stir in the egg until well blended.

Add in the vanilla extract and beat until just incorporated.

Add the sugar, whisking constantly, until the mixture resembles a soft, fluffy dough.

Pour the mixture into the prepared baking mat and roll it up.

Fold the dough over the egg and then place on the parchment paper.

Bake for 30 to 35 minutes or until the edges are golden brown.

Cool in the oven for 15 minutes before removing from the oven.

To serve, drizzle the eggnogy with whipped topping, sprinkle with powdered sugar, and serve immediately.

Recipe Notes This recipe makes about 3 to 4 dozen eggnogs.

For a larger batch, cut the dough into about 6 inch squares and then flatten them into 1/8 inch squares.

Transfer to a serving platter.

Recipe Source The Wall St. Journal Nutrition Information Serving Size: 2 Eggnoggies Calories: 437 Fat: 23 Carbohydrates: 32 Fiber: 16 Protein: 26