COOKIES AND CREAM SLOW COOKER EGGNOG RECIPE BY TASTY
Here's what you need: eggnog, chocolate sandwich cookies, vanilla ice cream, whipped cream, cookie crumb
Provided by Steph Cozza
Categories Drinks
Yield 5 servings
Number Of Ingredients 5
Steps:
- Add eggnog and sandwich cookies to a blender. Blend until well-combined.
- Add blended eggnog mixture and ice cream to slow cooker. Stir.
- Cook on high for 1 hour, stirring occasionally.
- Top with whipped cream and sprinkle on cookie crumbs.
- Enjoy!
Nutrition Facts : Calories 287 calories, Carbohydrate 30 grams, Fat 13 grams, Fiber 0 grams, Protein 10 grams, Sugar 27 grams
EGGNOG COOKIES I
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 Maureen
Categories Desserts Cookies Spice Cookie Recipes
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees 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.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 13.5 g, Cholesterol 23.6 mg, Fat 4.5 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.7 g, Sodium 43.3 mg, Sugar 7.3 g
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.
COOKIES & CREAM EGGNOG
This blender drink of chocolate sandwich cookies and eggnog is a luscious twist on a holiday classic.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield Makes 8 servings, 1/2 cup each.
Number Of Ingredients 3
Steps:
- Place eggnog and 10 cookies in blender container; cover. Blend until smooth.
- Pour into 8 glasses; top evenly with the whipped topping.
- Serve each topped with 1 of the remaining 8 cookies.
Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 75 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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.
CREAMY EGGNOG
Make and share this Creamy Eggnog recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 50m
Yield 3 quarts
Number Of Ingredients 8
Steps:
- Heat the milk in a saucepan over medium heat (Do not boil).
- In a mixing bowl, with an electric mixer, beat the eggs at medium speed, until they are thick and pale; gradually add in the sugar, beating well.
- Gradually stir about 1/4 of hot milk into egg mixture.
- Add egg mixture to remaining hot milk; stirring constantly.
- Cook over medium-low for 25-30 minutes, stirring constantly, until mixture thickens and reaches 160°.
- Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg.
- Remove pan from heat; let cool.
- Cover and chill (up to two days).
- When ready to serve, beat whipping cream at medium speed until soft peaks form.
- Fold the whipped cream into the egg mixture.
- Sprinkle with additional nutmeg before serving.
Nutrition Facts : Calories 2161.5, Fat 149.3, SaturatedFat 86.8, Cholesterol 1326.3, Sodium 754.8, Carbohydrate 126.1, Sugar 102.4, Protein 42.4
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
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