Eggnog Biscuits Recipes

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.

EGGNOG BISCUITS

Steps:

• In a small bowl, combine biscuit mix and eggnog just until moistened. Turn on a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. , Place 2 in. apart on a greased baking sheet. Sprinkle with nutmeg. Bake at 450° for 8-10 minutes or until lightly browned. Serve warm.

EGGNOG BISCUITS

Steps:

• In a small bowl, combine biscuit mix and eggnog just until moistened.
• Turn onto a lightly floured surface; knead 8-10 times.
• Pat or roll out to 1/2 inch thickness; cut with a floured 2-1/2 inch biscuit cutter.
• Place 2 inches apart on a greased baking sheet.
• Sprinkle with nutmeg.
• Bake at 450 degrees for 8-10 minutes or until lightly browned.
• Serve warm.

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.

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.

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.