Eggnog Cookie Cups Food

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EGGNOG COOKIE CUPS



Eggnog Cookie Cups image

These Eggnog Cookie Cups are sugar cookie cups filled with a creamy eggnog filling. Super easy and festive for Christmas!

Provided by Christy Denney

Categories     Dessert

Time 30m

Number Of Ingredients 6

1 (16.5 oz) package refrigerated sugar cookie dough
1 (3.4 oz) small instant vanilla pudding mix
1 1/2 cups eggnog
1 (8 oz) package cream cheese, room temperature
whipped cream, store bought or homemade
cinnamon or nutmeg for sprinkling on top

Steps:

  • Preheat oven to 350 degrees and lightly spray 2 mini muffin tins with cooking spray.
  • Divide the cookie dough evenly between the tins about 1 tablespoon each.
  • Bake for 10-12 minutes or until middles are done. Cookie cups will continue to set after they bake.
  • Cool on a wire rack or in the fridge to speed up the process.
  • With a mixer, beat the pudding mix and eggnog for 2 minutes. Add the cream cheese and beat until combine. Chill in the fridge until set.
  • Once cookie cups have cooled, fill the cups with the pudding mix. I filled a ziploc bag with the pudding mix and snipped off the corner and piped the filling into the cups.
  • Top with a dallop of whipped cream. You can use the stuff in the can but that must be used right before serving. If you make homemade whipped cream it lasts longer. Sprinkle with cinnamon or a tiny bit of nutmeg (it's pretty strong). Store in the fridge until serving. I like them best after they have sat out of the fridge for about 5-10 minutes because the cookie gets a little softer.
  • Cookie cups and filling can be prepared up to 3 days ahead of time (if not longer).

EGGNOG COOKIE BARS



Eggnog Cookie Bars image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield about 48 cookies

Number Of Ingredients 10

Nonstick cooking spray
2 1/2 cups all-purpose flour
3/4 teaspoon freshly grated nutmeg, plus more for topping
1/2 teaspoon fine salt
2 1/2 sticks unsalted butter, melted
1 3/4 cups granulated sugar
2 large eggs plus 3 egg yolks
2 tablespoons brandy
1 tablespoon pure vanilla extract
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on 2 sides; coat with cooking spray.
  • Whisk the flour, nutmeg and salt in a medium bowl. Whisk the melted butter, granulated sugar, eggs, egg yolks, brandy and vanilla in a large bowl until smooth. Whisk in the flour mixture until smooth. Spread the batter in the prepared baking dish. Bake until the top is shiny and slightly cracked, about 40 minutes. Let cool completely in the pan.
  • Lift the bars out of the pan using the foil overhang; dust with confectioners' sugar and sprinkle with nutmeg. Slice into 1 1/2-inch squares.

EGGNOG MELTAWAY COOKIES



Eggnog Meltaway Cookies image

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

1 cup blanched almonds (skinless)
2 cups confectioners' sugar
2 sticks (1 cup) unsalted butter, at room temperature
1 tablespoon bourbon
2 teaspoons rum extract
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour (see Cook's Note)
1/2 teaspoon fine salt
1 tablespoon freshly grated nutmeg, plus more for serving

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



Eggnog Cookies image

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

3 large egg yolks
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 tablespoon unsalted butter, softened
2 tablespoons heavy cream
2 tablespoons dark rum
2 tablespoons granulated sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
Zest of 1 lemon
Zest of 1 orange
1/2 cup granulated sugar
2 1/4 cups all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 sticks (16 tablespoons) unsalted butter, softened
1/2 cup granulated sugar

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.

CHRISTMAS EGGNOG COOKIES



Christmas Eggnog Cookies image

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

2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/4 cups white sugar
3/4 cup butter, softened
1/2 cup eggnog
1 teaspoon vanilla
2 large egg yolks

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



Eggnog Cookies I image

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

1 ¼ cups white sugar
¾ cup butter, softened
½ cup eggnog
1 teaspoon vanilla extract
2 egg yolks
1 teaspoon ground nutmeg
2 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon

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



Eggnog Cookies image

"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

1 1/4 cups white sugar
3/4 cup butter, softened
1/2 cup eggnog
1 teaspoon vanilla extract
2 egg yolks
1 teaspoon ground nutmeg
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon

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.

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