Chewy Eggnog Cookies Food

EGGNOG COOKIES

Steps:

• 1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside. 2. Combine the flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt in a medium sized bowl and set aside. 3
• . Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it's ready. 4.
• Add the egg and vanilla extract mix until well combined. 5.
• Add the eggnog and mix until well combined. 6. Add the dry ingredients and mix until the dough is well combined. It will be a little sticky, but should still be workable. Do not over mix. 7. Create 2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet. 8.
• ake cookies for 9-11 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just as the edges begin to turn golden. Don't over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool. 9. Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely. 10. If using the icing, combine the powdered sugar, 2 tablespoons of eggnog and nutmeg in a small bowl and whisk to combine. Add additional eggnog, as needed. 11. Drizzle the icing over the cookies and allow to dry. The icing will firm up and no longer be sticky, but won't be as hard as something like royal icing. 12. Store the cookies in an airtight container at room temperature. Cookie should stay soft and chewy for 3-4 days.

CHEWY EGGNOG COOKIES

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• Whisk flour, baking powder, baking soda, salt and cinnamon together in a medium bowl, set aside.
• Cream butter and sugars together until fluffy, about three minutes. Scrap sides of bowl.
• Add egg yolk and extract and beat until just combined. While still mixing, add eggnog in a thin steam and beat until just combines. Mixture will be lumpy.
• Gradually add flour mixture to wet mixture and beat on low speed until just combined.
• Drop dough by rounded tablespoonfuls onto lined baking sheet. Bake 10-12 minutes.
• Allow cookies to cool on sheet for two minutes before removing from baking sheet. Store in airtight container or store in a large ziplock bag in the freezer.

CHEWY EGGNOG COOKIES

Steps:

• Prepare cookies: Sift flour, baking powder, cinnamon, and salt together in a bowl.
• Cream butter, white sugar, and brown sugar together in a separate bowl until fluffy. Add eggs, vanilla, and rum extract; mix until combined. Mix in eggnog. Mix in flour mixture, a little at a time, until fully incorporated; try not to overmix. Place dough in the refrigerator to cool for about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Drop about 2 tablespoons of chilled dough for each cookie onto the prepared baking sheet.
• Bake in the preheated oven just until the edges start to turn golden brown. Cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely, about 30 minutes.
• While the cookies are cooling, whisk powdered sugar and eggnog for glaze together. Add more or less eggnog until you get the desired consistency. Glaze the cooled cookies and sprinkle with cinnamon.

EGGNOG COOKIES

Steps:

• Make the cookies: Sift together the flour, ginger, nutmeg, allspice, cinnamon and salt in a large bowl.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and granulated sugar and beat until creamy and light, 5 to 8 minutes. Scrape down the sides of the bowl with a rubber spatula so all of the butter and sugar fully integrate. Beat in the egg yolks, one by one, and then the vanilla. Gently mix the dry ingredients into the butter mixture until it forms a soft dough. Using plastic wrap, shape the dough into one log 10 inches long and about 2 inches in diameter. Chill until firm, about 2 hours.
• Preheat the oven to 350 degrees F and line two baking sheets with parchment.
• Bake the cookies: Unwrap and use a sharp knife to cut the logs into 1/4-inch-thick slices. Arrange the cookies 1 inch apart on the prepared baking sheets. In every other cookie, cut a hole about 1 inch in diameter with a small round cutter. Bake the cookies until light golden in color, 12 to 14 minutes. Set aside to cool.
• Make the icing: Combine the confectioners' sugar and butter in the bowl of the mixer fitted with the paddle attachment. Beat until smooth, 2 to 3 minutes. Add the cream and rum and mix until blended.
• Make the dusting sugar: In a small bowl, combine the granulated sugar, nutmeg, cayenne and lemon and orange zests. Set aside.
• Assemble the cookies: After the cookies have cooled, put the icing on the cookies without holes (about 1 teaspoon per cookie) and top each with a cookie with a hole to make sandwiches. Don't press down. Place the tops on gently so the icing doesn't leak out of the sides.
• Make the caramel: Heat the granulated sugar in a small skillet over medium heat, stirring occasionally, until all of the sugar melts. Once melted, do not stir but swirl the pan until the sugar is amber, about 6 minutes.
• Drizzle each cookie with the caramel and top with the dusting sugar.