CHRISTMAS EGGNOG COOKIES
A soft, chewy cookie prepared with eggnog and rum. Christmas Eggnog Cookies are loaded with nutmeg too, which makes them taste extra eggnog-y! They aren't too pretty to look at, but they taste marvelous!
Provided by Lord Byron's Kitchen
Categories Dessert
Number Of Ingredients 13
Steps:
- In a large mixing bowl, use a hand-held mixer to cream together the butter and both sugars until light and fluffy.
- Add in the eggs, eggnog, and rum or extract. Beat well to incorporate.
- Add the flour, baking soda, baking powder, cream of tartar, and ground nutmeg. Beat until just incorporated.
- Cover bowl with plastic wrap and refrigerate dough for 1 hour.
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a small, shallow bowl, whisk together the topping ingredients and set aside.
- Portion cookie dough into tablespoons. Roll into balls and roll into the topping mixture. Set on prepared baking sheet, leaving 2 inches of space between each cookie.
- Bake for 10 minutes. Remove from oven and allow to cool for 3 minutes before transferring to a wire cooling rack to finish cooling.
- Dust with more freshly ground nutmeg, or drizzle with eggnog glaze.
CHRISTMAS EGGNOG COOKIES
I worried a bit about these as I've never heard of an eggnog cookie. Happened across his recipe in an old cookbook. They are a very moist cookie. My family loved them!
Provided by Connie C.
Categories Drop Cookies
Time 30m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- In a bowl, combine all dry ingredients together.
- In a large bowl, cream together the sugar and butter until it resembles a grainy paste.
- Add eggnog, vanilla and egg yolks and beat at medium speed until smooth.
- Add the flour mixture and beat at low speed until blended. Do not overmix.
- Drop by teaspoons onto an ungreased baking sheet, 1 inch apart. Lightly sprinkle nutmeg over the unbaked cookies.
- Bake for approximately 20 minutes or until bottoms turn a light brown. Transfer from pans immediately to cool.
Nutrition Facts : Calories 97.7, Fat 4.4, SaturatedFat 2.7, Cholesterol 23.9, Sodium 39.9, Carbohydrate 13.5, Fiber 0.2, Sugar 7.3, Protein 1.1
EGGNOG COOKIES
"What a delectable treat for Eggnog lovers everywhere! These cookies have a wonderful spicy aroma and are great tasting. The fragrance of nutmeg and cinnamon will infuse your home with holiday spirit as you bake these cookies. They make delicious gifts and are a welcome addition to cookie exchanges. "
Provided by RecipeNut
Categories Drop Cookies
Time 33m
Yield 6 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F (150°C).
- Combine flour, baking powder, cinnamon and nutmeg.
- Cream sugar and butter until light.
- Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth.
- Add flour mixture and beat at low speed until just combined.
- Do not overmix.
- Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart.
- Sprinkle lightly with nutmeg.
- Bake 20 to 23 minutes until bottoms turn light brown.
EGGNOG BLOSSOMS
The spicy-rich flavors of eggnog (including nutmeg, cream and rum) add a new holiday twist to a classic cookie shape, and the striped chocolate candies on top make them even more festive.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper.
- Whisk together the flour, baking powder and salt in a medium bowl until combined. Beat the butter and 1/2 cup of the sugar with an electric mixer on medium speed in a large bowl until creamy, about 1 minute. Add the cream, rum extract, cloves, egg yolk and 2 teaspoons of the nutmeg and beat until smooth. Add the flour mixture and mix on low speed until the dough just combines.
- Roll the dough into twenty-four 1-inch balls using a 1/2-ounce ice cream scoop or a tablespoon. Combine the remaining 1/4 cup sugar and 2 teaspoons nutmeg in a small bowl. Roll the balls in the spiced sugar to coat, and then arrange 2 inches apart on the prepared baking sheets.
- Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through, until golden brown at the edges, about 14 minutes. Remove the baking sheets from the oven, place on wire racks and immediately press a chocolate drop in the center of each cookie while it is still soft and warm. Do not move the cookies until the chocolate has completely set and the cookies are cool, at least 1 hour.
EGGNOG MELTAWAY COOKIES
The secret to these cookies' melt-in-your-mouth texture is the confectioners' sugar, which easily comes together with almonds in a food processor. The flavors of rum, bourbon and nutmeg make the little snowball lookalikes taste just like your favorite holiday drink.
Provided by Food Network Kitchen
Categories dessert
Time 2h55m
Yield 4 dozen cookies
Number Of Ingredients 9
Steps:
- Line 2 baking sheets with parchment.
- Put the almonds and 1/2 cup of the confectioners' sugar in the bowl of a food processor and process until very finely ground, about 2 minutes. Add the butter and process until smooth, 30 seconds to 1 minute. Scrape the dough off the inside of the bowl if needed. Add the bourbon and rum and vanilla extracts and pulse until smooth. Add the flour and salt and pulse until the dough forms a ball.
- Roll mounded teaspoons of the dough into balls about 1 inch wide and place on the prepared baking sheets about 1 inch apart. Refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are firm when gently pressed, completely dry and just beginning to crack at the top, 20 to 25 minutes. Cool the cookies on the sheets for 5 minutes; they will firm as they cool.
- Meanwhile, put the nutmeg and remaining 1 1/2 cups confectioners' sugar in a pie plate or wide baking dish and mix well. Toss the warm cookies very gently in the sugar mixture until evenly coated; the cookies need to be warm for the first coating of sugar to stick. Cool the cookies on a wire rack completely, about 30 minutes, then toss again in the sugar mixture so they are very white. Sprinkle with additional grated nutmeg.
- Store the cookies in a little bit of extra confectioners' sugar in an airtight container for up to a week.
EGGNOG COOKIES
I love these cookies because they have all the flavors of eggnog but don't have eggnog in them. If you want to make them without the alcohol, substitute vanilla extract for the rum. I generally fill each cookie with about a teaspoon of the filling so they have a nice burst of cream on the inside and a caramel and spice sugar on top for texture. The cookies can be fully assembled and refrigerated ahead of time, but wait until serving to make the caramel and dusting sugar; they dissolve in the cold.
Provided by Alex Guarnaschelli
Categories dessert
Time 2h40m
Yield about 20 sandwich cookies
Number Of Ingredients 20
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.
EGGNOG CHRISTMAS COOKIES
Provided by BakerRecipes
Time 1h40m
Number Of Ingredients 11
Steps:
- 1- Preheat oven to 160C/325F. Grease or spray the cookie sheets with butter or oil. to prepare for the eggnog cookie batter , mix together the eggs then add only 2 tablespoons of the fine sugar, the rum and milk and beat till frothy. Set aside.
- 2- In a separate bowl mix the remaining fine sugar and the butter and hold back 1 tablespoon of the butter until smooth and fluffy. Add in the vanilla extract and egg yolks and continue mixing till smooth.
- 3- Sift the baking powder and all purpose flour together 2-3 times, add the all spice and sift one last time. Ad only half a cup of the eggnog mixture to the flour blend and mix just until all ingredient are combined.
- 4- Using a small ice cream scoop, scoop the eggnog cookies batter onto the greased baking tray about one and a half inch apart. Flatten them slightly with damp fingers and bake in preheated oven for approximately 25 minutes or until bottom of cookies are golden brown.
- Once baking is complete let cool for a few minutes and transfer to a wire rack, cookies should be completely cooled in approximately 20-30 minutes.
- In the mean time you can prepare the frosting. Add the confectioners sugar, remaining 1 tablespoon of butter and the remaining eggnog mixture to make the soft frosting.
- Once eggnog cookies are completed cooled spread the eggnog frosting onto the top. Sprinkle the tops with some cinnamon or nutmeg.
EGGNOG COOKIES
This cookie's flavor fits right into the holiday spirit-pick your favorite cookie cutter shapes to make them even more festive! -Myra Innes, Auburn, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 7 dozen.
Number Of Ingredients 9
Steps:
- Cream butter and sugar. Beat in eggnog, baking soda and nutmeg. Gradually add flour and mix well. Cover and chill 1 hour. , On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Using floured 3-1/2-in. cookie cutters, cut into desired shapes; place on ungreased baking sheets. Repeat with remaining dough. Brush with egg white; sprinkle with colored sugar. , Bake at 350° until edges are lightly browned, 6-8 minutes. Cool on wire racks. If desired, decorate with frosting.
Nutrition Facts : Calories 71 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 35mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
EGGNOG CUT-OUT COOKIES
Eggnog is a traditional Christmas drink made with eggs, cream and sugar and sometimes flavored with rum,brandy or whiskey. This recipe uses it as a flavor for the cookies and then decorated with a egg yolk "paint". Makes a fun activity for the kids.
Provided by mommyoffour
Categories Dessert
Time 1h11m
Yield 6 1/2 dozen cookies
Number Of Ingredients 11
Steps:
- In large bowl, combine sugar, butter and eggs; beat until light and fluffy.
- Stir in eggnog and vanilla.
- Lightly spoon flour into measuring cup; level off.
- In medium bowl, combine flour, nutmeg and baking powder.
- Add flour mixture to butter mixture; blend well.
- Cover dough with plastic wrap; refrigerate 30 minutes for easier handling.
- Meanwhile, in small bowl, combine egg yolks and water; blend well.
- Divide mixture into several small cups; tint with food color.
- If paint thickens, add a few drops water.
- Heat oven to 350.
- On floured board, roll half of dough at a time to 1/8-inch thickness.
- Cut with assorted 2 1/2 to 3 inch cutters, re-rolling dough as necessary.
- Place 2 inches apart on ungreased cookie sheets.
- Using small paint brush, paint designs on cookies with egg yolk paint.
- Bake at 350 for 8 to 11 minutes or until edges are light golden brown.
- Remove from cookie sheets.
Nutrition Facts : Calories 863.4, Fat 33.1, SaturatedFat 19.7, Cholesterol 205.9, Sodium 345.6, Carbohydrate 130.2, Fiber 2.4, Sugar 63.2, Protein 12.4
HOLIDAY EGGNOG COOKIES
This is a wonderful, easy recipe from my collection. I posted a few other eggnog recipes, and I hope you will try them and enjoy them for the holidays and years to come 8)
Provided by OceanIvy
Categories Drop Cookies
Time 35m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300°.
- Mix flour, baking powder, cinnamon, and 1/2 teaspoon nutmeg.
- Mix well with a whisk; set aside for now.
- Cream the sugar and butter until the mixture forms like a grainy paste.
- Add in the eggnog, vanilla extract and egg yolks.
- Beat on medium speed until smooth.
- Add the flour mixture and beat at low speed until combined, but do not over mix.
- Drop rounded teaspoonfuls 1 inch apart onto ungreased baking sheets.
- Lightly sprinkle with nutmeg.
- Bake 23-25 minutes or until bottoms are light brown.
- Let cool completely.
CHEWY EGGNOG COOKIES
These are amazingly soft and chewy eggnog cookies that I'm sure you will enjoy.
Provided by eye candy
Categories Christmas Cookies
Time 1h30m
Yield 30
Number Of Ingredients 14
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.
Nutrition Facts : Calories 153.3 calories, Carbohydrate 25.5 g, Cholesterol 24.6 mg, Fat 5.2 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 3 g, Sodium 70.1 mg, Sugar 16.4 g
CHRISTMAS CREAMY EGGNOG
This rich and creamy drink was especially designed for cold Christmas nights.
Provided by sal
Categories Drinks Recipes Eggnog Recipes
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- In a large mixing bowl, beat egg yolks until they are thickened and light. Gradually stir in condensed milk, sugar, vanilla and milk. Beat the egg whites until stiff, then add them to the milk mixture. Stir rum into the mixture (to taste). Garnish with nutmeg.
Nutrition Facts : Calories 225.5 calories, Carbohydrate 28.2 g, Cholesterol 27.1 mg, Fat 6.8 g, Fiber 0 g, Protein 9.5 g, SaturatedFat 4.3 g, Sodium 125.8 mg, Sugar 28.2 g
HOLIDAY EGGNOG COOKIES
Eggnog cookies. A family favorite for the holidays!
Provided by reddeerlazboy
Time 1h10m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cream butter, white sugar, and brown sugar for cookies in a large bowl. Add egg and beat well. Mix in eggnog and brandy flavoring until smooth.
- Combine flour, baking soda, nutmeg, and salt in another bowl. Add to the eggnog mixture in 2 additions, mixing well after each addition until no dry flour remains.
- Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
- Bake in the preheated oven until the edges are just golden, 10 to 12 minutes. Let stand on the cookie sheets for 5 minute before removing to a wire rack to cool completely, about 30 minutes.
- Beat 3/4 cup powdered sugar, 5 teaspoons eggnog, butter, and nutmeg for icing in a small bowl until thick and barely pourable. Add more powdered sugar or eggnog if necessary.
- Drizzle icing over cooled cookies and decorate with candy sprinkles.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 14.5 g, Cholesterol 24 mg, Fat 5.4 g, Protein 0.6 g, SaturatedFat 3.2 g, Sodium 59.8 mg, Sugar 13.9 g
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