EGGNOG OATMEAL COOKIES
Going thru my old recipe books I found this recipe, it sounds really good but haven't made it yet. It sounds like a great addition to the holiday plate of cookies
Provided by Chef DeeDee Smith
Categories Drop Cookies
Time 27m
Yield 40 cookies, 1 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter and brown sugar until fluffy, add eggs and eggnog beat until well blended.
- In seperate bowl mix all dry ingredients until when blended, slowly add to wet mixture.
- drop by teaspoon onto cookie sheet.
- Bake 7-8 mins at 350* until light golden brown .
EGGNOG MELTAWAY COOKIES
The secret to these cookies' melt-in-your-mouth texture is the confectioners' sugar, which easily comes together with almonds in a food processor. The flavors of rum, bourbon and nutmeg make the little snowball lookalikes taste just like your favorite holiday drink.
Provided by Food Network Kitchen
Categories dessert
Time 2h55m
Yield 4 dozen cookies
Number Of Ingredients 9
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.
EGGNOG OATMEAL
We had a whole gallon of eggnog in the fridge so in the moring I was wondering what to have and came up with this! Note: Light or regular Eggnog may be used.
Provided by BestTeenChef
Categories Breakfast
Time 3m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Put oatmeal, eggnog and raisins in a bowl and microwave for 1 minute.
- Stir and microwave for another 30 seconds or until oatmeal has absorbed enough eggnog.
Nutrition Facts : Calories 275, Fat 11.2, SaturatedFat 5.9, Cholesterol 74.9, Sodium 69.7, Carbohydrate 35.3, Fiber 2.6, Sugar 11.1, Protein 9.2
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