EGGNOG SHORTBREAD COOKIES
Shortbread cookies are light, buttery and barely sweet, so I like to dress them up with new flavor combinations. Here a touch of nutmeg and cinnamon along with a dash of rum add the familiar flavors of eggnog. Finishing the cookies with a drizzle of white chocolate adds a sweet silkiness that's reminiscent of the creamy holiday beverage.
Provided by Dan Langan
Categories dessert
Time 1h35m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Place a rack in the center of the oven and preheat to 350 degrees F. Very lightly spray two 8-inch round cake pans with cooking spray and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, 1/2 cup of the sugar, the nutmeg, cinnamon and salt together on low speed. Once combined, increase the speed to medium and beat until very smooth, about 1 minute.
- Scrape the sides of the bowl and the paddle with a rubber spatula and add the rum and vanilla. Beat on medium speed until combined, about 30 seconds. Add the flour and mix on low until uniformly combined. Scrape the bowl and paddle and then use your spatula to give the dough one final mix to ensure that everything is evenly combined.
- Divide the dough in half and place one half in each prepared pan. Use your hand to spread and flatten the dough to evenly cover the bottom of each pan. If the dough sticks, coat your hand in some granulated sugar.
- Whisk the egg yolk and cream together in a small bowl. Use a pastry brush to brush the egg wash over the dough (you won't use all of the egg wash). Avoid brushing the egg wash onto the edge of the pan. Sprinkle each pan with 1 1/2 tablespoons of the remaining granulated sugar. Use a fork to pierce the dough all over. Optionally, use an approximately 1-inch round cookie cutter to remove the center bit of dough; this will help the shortbread bake evenly and prevents breakage when cutting.
- Bake both pans side-by-side on the center rack of the oven until golden brown, 45 to 50 minutes, turning the pans about halfway through baking to ensure even browning. Allow the cookies to cool in the pans for 15 minutes, then turn them out onto a cutting board and slice each disk into 12 wedges. Transfer the wedges to a parchment-lined baking sheet.
- Melt the white chocolate chips in a small microwave-safe bowl in 10-second intervals, stirring between intervals, until smooth. Spoon the melted chips into a small resealable sandwich bag or small disposable piping bag and snip off the tip to create a small opening. Drizzle the chocolate over the warm shortbreads. Enjoy warm or room temperature. To store the cookies, allow them to cool and place them in an airtight container for up to 1 week.
3-STEP MINI EGGNOG CHEESECAKES
Provided by My Food and Family
Categories Meal Recipes
Time 4h40m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Fill 2 (12-cup) muffin tins with cupcake liners. Place 1 vanilla creme-filled chocolate sandwich cookie on bottom of each cupcake liner. Set aside.
- In a stand mixer (using paddle attachment) or large mixing bowl using hand mixer, beat cream cheese and sugar until fluffy. Then, mix in eggs, vanilla, eggnog, ground nutmeg and salt until well combined. Pour mixture over vanilla creme-filled chocolate sandwich cookies, adding about 4 tsp. batter to each cupcake liner.
- Bake 22 to 25 min. or until centers are almost set. Let cool, then refrigerate 3 hours. Top with a swirl of whipped cream and sprinkle of ground cinnamon before serving.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 40 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
EGGNOG SHORTBREAD MINI CHEESECAKES
I found this recipe in a magazine but made several changes. The orignal called for a graham cracker crust and did not use eggnog or rum. I brought it to our Thanksgiving potluck and served cherry pie topping as an option for those who love cherries. It was a hit!! Try it see what you think!
Provided by mary Armstrong
Categories Cakes
Time 45m
Number Of Ingredients 10
Steps:
- 1. Heat oven to 350 DF. Put cupcake liners in cupcake pan. In food processor add all cookies and pulse until you have a nice fine crumb.
- 2. In medium bowl, put cookie crumbs and melted butter stir until well combined. Put about 1 tablespoon of crumbs into each liner filled cake tin. Pat with fingers out to edges of liner. Bake at 350 degrees for about 5 minutes or til just light brown. Remove set aside.
- 3. In a large bowl, beat cream cheese until smooth. About 5 minutes. In another bowl blend 2/3 cup sugar, cornstarch, cinnamon and nutmeg. On low speed, beat into cream cheese. Increase speed to medium; beat in egg, then yolks. Beat well after each addition. Beat in eggnog and rum.
- 4. Pour filling into crusts, I used a 1/4 cup measure and filled to about 1/4 inch from the the top. Spread level. Bake for 15-20 minutes, or until just set in the center. The tops may crack. Cool to room temp and refrigerate until serving. These are best made a day ahead to allow all the flavors to meld. Serve with favorite fruit topping or plain.
- 5. To make one cheesecake, press cookie crumbs into bottom and up the side of a 9-inch springform pan. Bake for 10 minutes, cool slightly. Add filling into crust, spread level. Bake for 45 minutes, or until just set in the middle. While warm, run a thin spatula between pan and crust. Cool to room temp and refrigerate until serving. Serve with fruit topping optional.
EGGNOG CHEESECAKE III
This is a delicious cheesecake for eggnog lovers. The secret to a smooth cheesecake is to cream the cream cheese in a food processor for several minutes.
Provided by Bill Sinclair
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h25m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
- Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
- Preheat oven to 425 degrees F (220 degrees C).
- In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
- Bake in preheated oven for 10 minutes.
- Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
Nutrition Facts : Calories 277 calories, Carbohydrate 22 g, Cholesterol 82.2 mg, Fat 18.9 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.4 g, Sodium 186.7 mg, Sugar 16.8 g
EGGNOG CHEESECAKE
I make good use of extra eggnog by creating this luscious cheesecake. A bit of rum extract adds a special taste. -Kristen Grula, Hazleton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg. Pour filling over crust., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake at 325° until center is just set and top appears dull, 45-50 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. If desired, top with whipped cream, then sprinkle with nutmeg.
Nutrition Facts : Calories 275 calories, Fat 19g fat (11g saturated fat), Cholesterol 79mg cholesterol, Sodium 195mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.
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