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 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
MELT-IN-YOUR-MOUTH EGGNOG COOKIES
With their tender cake-like texture and generous coating of eggnog frosting they are likely to become a new favorite holiday cookie!
Provided by Jaclyn
Categories Dessert
Time 42m
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F (180°C). In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy.
- Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
- Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart.
- Bake in preheated oven 11 - 13 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.
Nutrition Facts : Calories 172 kcal, Carbohydrate 25 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 33 mg, Sodium 66 mg, Sugar 17 g, ServingSize 1 serving
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.
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 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 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.
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
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.
EGGNOG KRINGLA COOKIES
Cake-like cookies with hints of eggnog and nutmeg. I've been making these every year for Christmas since I was 12, and every year at least a few people ask for the recipe -- and continue to request them every Christmas. I've been told by lots of people that they don't want me to buy them a gift. They just want me to make these cookies for them. I love bringing these to cookie exchanges and/or giving them as gifts. I know the original recipe came out of a magazine, but I don't remember which one.
Provided by ShaGun
Categories Dessert
Time 51m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- In a bowl combine flour, baking powder and soda, and nutmeg. Set aside.
- In a large bowl beat butter and sugar till fluffy. Add egg and beat well.
- To the butter/sugar/egg mixture, stir in half of egg nog. Then stir in half of flour mixture. Stir in remaining eggnog and then flour mixture. It will be very stiff.
- Cover and chill at least 2 hours.
- To make them quickly, drop them by small spoonfuls on a baking sheet. To make them in the traditional manner: Working with 1/3 of dough at time (keep the rest of the dough chilled), separate dough into 1-inch balls and roll between floured hands into a pencil-like shape, about as long as your hand. On a baking sheet loop one end over the other to form an oval with two ends overlapping (to look like the Christian fish).
- Bake at 350 for 8-12 minutes before edges brown. They won't look done, but they are.
- Sprinkle with nutmeg and powdered sugar.
Nutrition Facts : Calories 76.1, Fat 2.7, SaturatedFat 1.6, Cholesterol 12.3, Sodium 41.1, Carbohydrate 11.8, Fiber 0.2, Sugar 5.5, Protein 1.2
EGGNOG CUTOUT COOKIES
I created this cookie recipe because my sons liked eggnog so much. After frosting the cookies, you can add to their festive flair by sprinkling them with colored sugar. -Glenna Tooman, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Stir in eggnog. Combine the flour, salt, baking soda and nutmeg; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 2 in. apart on greased baking sheets. , Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool. , In a small bowl, beat the confectioners' sugar, nutmeg, if desired, and enough eggnog to achieve icing consistency. Add food coloring, if desired. Spread over cooled cookies; let stand until set.
Nutrition Facts : Calories 164 calories, Fat 5g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 109mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.
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
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.
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