Rudolph Noses Recipes

RUDOLPH NOSES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with waxed paper.
• Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Beat cocoa powder, vanilla extract, and salt into egg white mixture until incorporated; fold in coconut. Drop spoonfuls of coconut mixture onto the prepared baking sheets.
• Bake in the preheated oven until coconut starts to brown, about 20 minutes.
• Press a cherry half into the top of each macaroon; transfer cookies to a cooling rack.

SPARKLING RUDOLPH'S NOSE CHRISTMAS COCKTAIL

Steps:

• Place some red sanding sugar sprinkles in a shallow bowl or plate.
• Moisten the rim of a champagne flute with water and dip in the red sugar sprinkles to coat.
• Set aside until you're ready to pour in the Sparkling Rudolph's Nose cocktail mixture.
• Fill a cocktail shaker ¾ full with ice. Add vanilla vodka, Triple Sec, cranberry juice, and maraschino cherry juice ; shake for about 10 seconds until chilled and well mixed. Strain into a champagne flute.
• Drop a maraschino cherry or raspberry into the champagne flute as the "Rudolph's nose."
• Top off with sparkling wine. Stir gently to combine.
• Serve immediately.
• This Sparkling Rudolph's Nose cocktail is on the sweet side, and plenty sweet with the 1 ounce of cranberry juice. If you would like it a bit sweeter, reduce the cranberry juice to 1/2 ounce.
• Grenadine can be used instead of the maraschino cherry juice. Be aware, the cocktail will be a little more sweet when made with grenadine.
• The cocktail mixture can be prepared in larger batches in advance and chilled in the refrigerator until serving time. Simply combine the vanilla vodka, Triple Sec, cranberry juice, and maraschino cherry juice in a pitcher or similar container and chill. At serving time, pour into individual champagne glasses, add the "Rudolph's nose," and top off with sparkling wine.

RUDOLPH NOSES

Steps:

• Preheat oven to 325 degress F. Line baking sheets with waxed paper. Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Beat cocoa powder, vanilla extract, and salt into egg white mixture until incorporated; fold in coconut. Drop spoonfuls of coconut mixture onto the prepared baking sheets. Bake in the preheated oven until coconut starts to brown, about 20 minutes. Press a cherry half into the top of each macaroon; transfer cookies to a cooling rack.

RUDOLPH NOSES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with waxed paper.
• Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Beat cocoa powder, vanilla extract, and salt into egg white mixture until incorporated; fold in coconut. Drop spoonfuls of coconut mixture onto the prepared baking sheets.
• Bake in the preheated oven until coconut starts to brown, about 20 minutes.
• Press a cherry half into the top of each macaroon; transfer cookies to a cooling rack.