SPICED EGGNOG SNOWBALL COOKIES
Steps:
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer, or with an electric hand mixer, cream together butter and confectioner's sugar. Add in eggnog and vanilla extract. Beat until creamy.
- In a small bowl, whisk together flour, cinnamon, nutmeg, and cloves. Slowly beat dry ingredients into wet ingredients. Dough will be stiff but will come together when pressed.
- Roll dough into 1 inch balls. Bake for 8-10 minutes or until bottoms just start to turn golden brown.
- Cool for 2-4 minutes (or until you can handle them) on baking sheet.
- Stir together confectioner's sugar, cinnamon, and nutmeg in a small bowl. Roll cookies in sugar mixture to coat.
- Place on a wire rack to cool completely. If sugar coating has melted into some cookies, give them another roll in the sugar mixture.
Nutrition Facts : Calories 97 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 42 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
MINI DATE-NUT SNOWBALLS
Provided by Ellie Krieger
Time 10m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Spread the coconut on a plate. Put the dates, almonds, cinnamon and salt in a food processor and process until finely chopped.
- Form rounded 1/2 teaspoonfuls of the mixture into balls with your fingers, then roll in the coconut, pressing to coat.
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
Make our easy eggnog recipe for the perfect festive party tipple. This traditional Christmas drink uses just five ingredients, including egg yolks and brandy
Provided by Annemie Buyck
Categories Cocktails, Drink, Treat
Time 10m
Number Of Ingredients 5
Steps:
- Put the sugar in a saucepan with 75ml water. Simmer until the sugar has dissolved, then cool and chill.
- Beat the yolks with the vanilla until smooth. Add the condensed milk, brandy and cooled sugar syrup, mixing well.
- Pour into a jug and chill for at least 2 hrs. Serve within 24 hrs, over ice.
Nutrition Facts : Calories 335 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 43 grams sugar, Protein 7 grams protein, Sodium 0.3 milligram of sodium
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
SNOWBALL
Advocaat's a liqueur made from a rich and creamy blend of egg yolks, aromatic spirits, sugar and brandy with a hint of vanilla. It has a smooth and full-bodied taste like eggnog. Can't find Advocaat try to make it. It really is so easy and really good! Check it out Recipe #220650
Provided by Rita1652
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Place ice cubes in the glass top with Advocaat. Fill up the glass with lemonade and decorate with a slice of lemon. Serve at once.
Nutrition Facts : Calories 121.1, Fat 0.1, Sodium 6.9, Carbohydrate 31.4, Fiber 0.2, Sugar 30, Protein 0.2
EGGNOG SNOWBALLS
Steps:
- 1. Mix together flour, cornstarch and salt in a medium bowl and set aside. Cream together butter and 1/4 cup powdered sugar. Beat in the eggnog. Add flour mixture gradually until well blended. Cover and refrigerate for an hour, or until the dough is firm.
- 2. Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper. Roll dough into 1-inch balls and place on baking sheet 1-inch apart. Bake 12-14 minutes, than roll in powdered sugar. Makes about 3 dozen cookies.
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- Remove dough and place on the counter for about 30 minutes before you are ready to start making your cookies.
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