Eggnog Cookies I Food

EGGNOG COOKIES I

Steps:

• In a medium bowl, cream together the butter, sugar, and vanilla. Beat in eggs, one at a time. Sift together the flour, baking powder, salt and nutmeg; gradually stir into creamed mixture. Cover and refrigerate until firm.
• Preheat oven to 375 degrees F (190 degrees C).
• Drop by heaping spoonfuls onto an unprepared cookie sheet. Bake for 6 to 8 minutes in the preheated oven. Cookies should be lightly browned.

EGGNOG COOKIES I

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.

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.

MELT-IN-YOUR-MOUTH EGGNOG COOKIES

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.

CHRISTMAS EGGNOG COOKIES

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

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.

EGGNOG COOKIES

Steps:

• For the dough: In a bowl, sift together the flour, baking soda, baking powder, nutmeg and cream of tartar. Set aside. *MAKE SURE YOU GENTLY SPOON YOUR FLOUR INTO YOUR MEASURING CUP, VS SCOOPING THE FLOUR. SCOOPING CAN RESULT IN TOO MUCH FLOUR.
• In a separate bowl, cream the butter and sugars until fluffy. Add the eggs, eggnog and vanilla or rum extract. Mix well.
• Stir in the dry ingredients. Stir until just combined.
• Cover bowl (or remove dough from bowl and wrap in plastic wrap) and chill for 1+ hours.
• When ready to bake, Preheat the oven to 350 degrees. Form the dough into 1 inch balls. Mix nutmeg and sugar in a small bowl and roll each ball of dough through the sugar mixture to coat one side.
• Place on a greased baking sheet or a cookie sheet covered with wax paper or silicone baking mat.
• Bake 8-9 minutes. Do not overbake. Allow to cool on baking sheet for at least ten minutes before transferring to a wire cooling rack.

EGGNOG COOKIES

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 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.

EGGNOG COOKIES

Steps:

• Preheat oven to 350 degrees. Line cookies sheets with parchment paper.
• Combine the flour, baking powder, cinnamon, nutmeg, ginger and cloves together in a small bowl.
• Using an electric mixer cream the sugar and butter together in a large bowl.
• Add the eggnog, vanilla, and egg beating at medium speed until smooth.
• Gradually add the dry ingredients to the wet ingredients. Beat at low speed just until blended.
• Create 2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Place the balls on the prepared baking sheet.
• Leave 1 inch between each cookie.
• Sprinkle lightly with additional nutmeg.
• Bake at 350 degrees for about 15 minutes. (Or until bottoms turn light brown.)
• Allow the cookies to cool slightly before transferring to a wire rack.
• Leave the cookies on a wire rack to cool completely.

EGGNOG SHORTBREAD COOKIES

Steps:

• Place a rack in the center of the oven and preheat to 350 degrees F. Very lightly spray two 8-inch round cake pans with cooking spray and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, 1/2 cup of the sugar, the nutmeg, cinnamon and salt together on low speed. Once combined, increase the speed to medium and beat until very smooth, about 1 minute.
• Scrape the sides of the bowl and the paddle with a rubber spatula and add the rum and vanilla. Beat on medium speed until combined, about 30 seconds. Add the flour and mix on low until uniformly combined. Scrape the bowl and paddle and then use your spatula to give the dough one final mix to ensure that everything is evenly combined.
• Divide the dough in half and place one half in each prepared pan. Use your hand to spread and flatten the dough to evenly cover the bottom of each pan. If the dough sticks, coat your hand in some granulated sugar.
• Whisk the egg yolk and cream together in a small bowl. Use a pastry brush to brush the egg wash over the dough (you won't use all of the egg wash). Avoid brushing the egg wash onto the edge of the pan. Sprinkle each pan with 1 1/2 tablespoons of the remaining granulated sugar. Use a fork to pierce the dough all over. Optionally, use an approximately 1-inch round cookie cutter to remove the center bit of dough; this will help the shortbread bake evenly and prevents breakage when cutting.
• Bake both pans side-by-side on the center rack of the oven until golden brown, 45 to 50 minutes, turning the pans about halfway through baking to ensure even browning. Allow the cookies to cool in the pans for 15 minutes, then turn them out onto a cutting board and slice each disk into 12 wedges. Transfer the wedges to a parchment-lined baking sheet.
• Melt the white chocolate chips in a small microwave-safe bowl in 10-second intervals, stirring between intervals, until smooth. Spoon the melted chips into a small resealable sandwich bag or small disposable piping bag and snip off the tip to create a small opening. Drizzle the chocolate over the warm shortbreads. Enjoy warm or room temperature. To store the cookies, allow them to cool and place them in an airtight container for up to 1 week.

EGGNOG SNICKERDOODLE COOKIES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy, about 3-4 minutes. You may need to pause the mixer and scrape down the sides of the bowl. Add the rum and vanilla and mix for 30 seconds.
• Add the eggs and beat until fluffy, about 2 minutes. In a separate bowl, whisk together the flour, cream of tartar, baking powder, salt, cinnamon, and nutmeg. Add the dry ingredients to the mixer and mix on low. Add the eggnog while the dry ingredients are mixing.
• Mix until the dough starts to clump together. Using a 2 oz scoop, portion the dough onto a baking sheet lined with parchment paper. Cover with plastic wrap and chill for 1 hour.
• Preheat an oven to 350 F. In a small bowl, whisk together the sugar, cinnamon, and nutmeg. Roll the cookie balls in the sugar mixture until well coated and place them on a baking sheet lined with parchment paper. Give the cookies at least 2-3 inches of space as they will spread a bit (you may need two trays).
• Bake one tray at a time (keeping the other in the fridge) for 15-17 minutes, until the cookies are just barely turning golden brown and are puffy in the middle. Cool on a wire rack. Repeat with the second tray. Cool slightly before serving.