EGGNOG COOKIES I
What a delectable treat for Eggnog lovers everywhere! These cookies have a wonderful spicy aroma and are great tasting. The fragrance of nutmeg and cinnamon will infuse your home with holiday spirit as you bake these cookies. They make delicious gifts and are a welcome addition to cookie exchanges.
Provided by Maureen
Categories Desserts Cookies Spice Cookie Recipes
Yield 36
Number Of Ingredients 9
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.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 13.5 g, Cholesterol 23.6 mg, Fat 4.5 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.7 g, Sodium 43.3 mg, Sugar 7.3 g
SOFT EGGNOG COOKIES
If you're looking for a Christmas cookie, these soft Eggnog Cookies are great for Christmas plates. From https://www.the-girl-who-ate-everything.com/soft-eggnog-cookies/
Provided by Gagoo
Categories Dessert
Time 20m
Yield 3 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Line baking sheets with parchment paper.
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks, eggnog and rum extract. Gradually mix in the flour. Chill for two hours.
- Shape into 1.5 inch balls and bake until bottoms are golden brown, about 10 minutes - tops won't brown much. Cool completely.
- For the Frosting: Beat In a large bowl, beat the first five frosting ingredients until blended; Mix in additional eggnog to reach desired consistency. Frost cookies and sprinkle with nutmeg if desired. Store in airtight containers.
Nutrition Facts : Calories 2663.7, Fat 136.1, SaturatedFat 84, Cholesterol 597, Sodium 1174.3, Carbohydrate 350.1, Fiber 3.6, Sugar 249.9, Protein 18.9
EGGNOG SNICKERDOODLES
These pillowy, festive cookies are great to have in your back pocket when you're in the mood for a quick holiday treat. Rum extract, widely available during the holidays, is the secret to replicating that classic eggnog flavor. An extra egg yolk in the dough and a dusting of nutmeg-sugar yield a cookie that's custard-like on the inside and crisp on the outside. These are even better the second day, and keep very well in an airtight container at room temperature. This season, forgo the eggnog altogether and enjoy these cookies with a bourbon neat. (Watch Vaughn Vreeland make his Eggnog Snickerdoodles.)
Provided by Vaughn Vreeland
Categories cookies and bars, dessert
Time 45m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together the flour, cream of tartar and baking soda, and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1 3/4 cups sugar and the salt on medium-high until very smooth and fluffy, 3 to 4 minutes.
- Scrape down the sides of the bowl, return the mixer to medium speed and add the egg and egg yolks, incorporating each before adding the next. Add the rum extract. Scrape down the sides of the bowl and continue to beat for another minute or two.
- Add the flour mixture and beat on low speed until combined. (You may want to start by "pulsing" the flour, so that it doesn't go everywhere.) Set the dough aside to hydrate for about 10 minutes while you prepare to bake.
- Heat oven to 350 degrees and line 2 rimmed baking sheets with parchment paper. Make the nutmeg-sugar mixture by combining the remaining 1/4 cup/50 grams sugar with the nutmeg in a small bowl.
- Roll the dough into balls, each one the size of a golf ball or about 45 grams, then roll each dough ball in the nutmeg-sugar. Transfer the balls to the baking sheets, about 2 inches apart, and bake 10 to 13 minutes, rotating pans and switching racks halfway through, until slightly puffed and just set.
- Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely. These cookies are even better the day after they're made, and will keep for 4 days sealed in an airtight container.
GRANNY SMITH'S EGGNOG COOKIES
This is my mother in law's recipe, and you don't use any eggnog! I make these every year for her (and me)!
Provided by AustinMama
Categories Dessert
Time 22m
Yield 3 dozen
Number Of Ingredients 12
Steps:
- For cookies:.
- Sift together flour, salt, nutmeg and salt. Cream butter, add sugar, cream until fluffy. Add extract and mix, add egg and mix well. Add sifted ingredients gradually and mix. Chill thoroughly. Preheat oven to 350 while chilling.
- Allow 1 tablespoon of dough per cookie, shape into balls and back 12-15 minutes in preheated oven. Cool and frost with Rum icing.
- To make Rum Icing:.
- Cream butter, add extracts and mix. Add powdered sugar gradually and mix well. Add milk and mix.
Nutrition Facts : Calories 1617.3, Fat 80.2, SaturatedFat 49.9, Cholesterol 275.3, Sodium 770.3, Carbohydrate 215.2, Fiber 2.6, Sugar 149.3, Protein 11.9
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