Eggnog Sparkle Cookies Food

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 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 SPARKLE COOKIES

Steps:

• Combine flour, baking powder and nutmeg; set aside. Cream butter and granulated sugar at medium speed of electric mixer.
• Add egg yolks; beat until fluffy. Blend in eggnog. Add flour mixture, mixing until thoroughly combined.
• Refrigerate 2 hours or until firm. Combine decorating sugar and cinnamon.
• Roll dough into 3/4 inch balls; roll in colored sugar mixture to coat. Place 2 inches apart on lightly greased cookie sheet.
• Bake at 400° F for 8 to 10 minute or until set.

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.

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.