Melt In Your Mouth Eggnog Cookies Food

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.

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.

MELT IN YOUR MOUTH BUTTER COOKIES

Steps:

• Cream butter or margarine (and yes margarine does work beautifully! I can see some people raising their eyebrows!) with sugar.
• Add eggs and vanilla and mix.
• Add flour, baking powder and salt and mix well.
• At this point you can either roll out and cut with cookie cutters or roll dough into 1 inch balls and flatten on cookie sheet.
• Bake at 375F for 6 to 8 minutes until set, NOT brown.
• Mix icing ingredients together and ice cookies once cooled.

MELT-IN-YOUR-MOUTH EGGNOG COOKIES

Steps:

• 1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds and set aside. In a bowl of an electric stand mixer whip together butter, granulated sugar and brown sugar until pale and fluffy.
• 2. Mix in egg yolks one at a time blending just until combined after each addition. Mix in vanilla, rum extract and egg nog. With mixer set on low slowly add dry ingredients and mix just until combined.
• 3. Scoop dough out by heaping tablespoons and drop onto parchment paper lined baking sheets spacing cookies 2 inches apart. Bake 11 - 13 minutes. Allow to rest on sheets several minutes before transferring to wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.
• 4. For Frosting? In the bowl of a electric stand mixer whip butter until pale and fluffy. Add in rum extract and 3 tablespoons eggnog and mix in the powdered sugar. Add additional eggnog to reach desired consistency.