Frosted Eggnog Cookies Food

FROSTED EGGNOG COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggnog. Combine flour, baking soda and nutmeg; gradually add to creamed mixture and mix well. Shape into four 10-in. rolls; wrap each in plastic wrap. Refrigerate overnight., Preheat oven to 375°. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool., For icing, in a large bowl, beat butter until fluffy. Add confectioners' sugar and eggnog; beat until smooth. Frost cookies. Store in an airtight container.

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.

FROSTED EGGNOG CUTOUT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggnog and vanilla. In another bowl, whisk flour, baking soda and nutmeg; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 5-7 minutes or until lightly browned. Remove from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until creamy. Beat in eggnog and vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with additional nutmeg., Freeze option: Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and decorate as directed.

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.

FROSTED EGGNOG COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cream softened butter and sugars together until smooth. Add applesauce, mix.
• Add eggnog, vanilla extract and egg. Mix until smooth.
• Add spices, salt (if applicable) and baking powder. Mix.
• Add flour and stir just until fully moistened (do not overmix or your cookies will be tough).
• Drop by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake for 15-17 minutes until golden brown and slightly crackled in appearence.
• Remove cookies from sheet within 2-3 minutes of removing sheet from oven. Allow cookies to cool before frosting.
• Frosting: Cream together butter, vanilla extract, rum (or extract) until smooth. Add powdered sugar slowly and while mixing; texture will be crumbly. Add milk and stir until smooth. Using a knife or frosting spreader, apply 1-2 teaspoons of frosting to each cookie.