Eggnog Cookies Iii Food

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 COOKIES

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.

EGGNOG MELTAWAY COOKIES

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

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.

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.

CHEWY EGGNOG COOKIES

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.

HOLIDAY EGGNOG COOKIES

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 COOKIES III

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine flour, baking powder, cinnamon, and nutmeg. Mix well with a wire whisk and set aside.
• Cream sugar and butter until it forms a grainy paste. Stir in eggnog, vanilla, and egg yolks. Beat at medium speed until smooth. Add flour mixture and beat at low speed just until combined.
• Drop cookie dough by rounded teaspoonfuls onto ungreased baking sheets, 1 inch apart. Sprinkle lightly with nutmeg. Bake for 20 to 25 minutes, or until bottoms turn light brown.

EGGNOG OATMEAL COOKIES

Steps:

• Cream butter and brown sugar until fluffy, add eggs and eggnog beat until well blended.
• In seperate bowl mix all dry ingredients until when blended, slowly add to wet mixture.
• drop by teaspoon onto cookie sheet.
• Bake 7-8 mins at 350* until light golden brown .

MARTHA'S EGGNOG COOKIES

Steps:

• In a large mixing bowl, cream butter and sugar.
• Beat in Eggnog, baking soda and nutmeg.
• Gradually add flour and mix well.
• Cover and chill at least 1 hour.
• On a lightly floured surface roll out half of the dough to 1/8 thickness.
• Cut into desired shapes, place on an ungreased cookie sheet.
• Brush cookies with beaten egg white and sprinkle on colored sugar.
• Bake at 350 for 6-8 minutes.
• Remove to cool on a wire rack.
• This should make about 16 dozen cookies.

EGGNOG COOKIES III

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine flour, baking powder, cinnamon, and nutmeg. Mix well with a wire whisk and set aside.
• Cream sugar and butter until it forms a grainy paste. Stir in eggnog, vanilla, and egg yolks. Beat at medium speed until smooth. Add flour mixture and beat at low speed just until combined.
• Drop cookie dough by rounded teaspoonfuls onto ungreased baking sheets, 1 inch apart. Sprinkle lightly with nutmeg. Bake for 20 to 25 minutes, or until bottoms turn light brown.