Eggnog Snowmen Cookies Recipes

Steps:

• 1. Combine butter and sugar in a large bowl. Beat at medium speed until creamy. Add 1/3 cup eggnog, egg and vanilla; continue beating until well mixed. In another bowl blend the flour, bkg. powder, nutmeg and salt. Put mixer on low and start adding the flour mixture. Mix until well blended. Now divide the dough into two disks and wrap in plastic and refrigerate for at least 1 hour.
• 2. Pre-heat oven to 375º Roll out dough one disk at a time. Cut out with snowman cookie cutter. Bake for 8 to 12 minutes. Every oven is different. Cookies should be light in color. Frost with white icing, then divide rest of the frosting into the colors you want and continue to color your snowmen. Decorate with mini choc. chips or red dots.

Steps:

• In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Refrigerate, covered, overnight., Preheat oven to 325°. Shape dough into forty-eight 1-in. balls, forty-eight 3/4-in. balls and forty-eight 1/2-in. balls. On ungreased baking sheets, place one ball of each size, side by side, for each snowman., Bake 18-20 minutes or until light brown. Remove from oven; cool on pans 2 minutes. Press on chocolate chips for eyes and M&M's for buttons. Carefully remove from pans to wire racks to cool completely., For frosting, in a small bowl, beat confectioners' sugar, extract and enough milk to reach a piping consistency. If two colors of frosting are desired, transfer half of the frosting to another bowl and tint each with a different food coloring., Cut a small hole in a corner of a food-safe plastic bag; fill with frosting. Pipe scarves on snowmen. Use frosting to attach chocolate kisses for hats.

Steps:

• Combine 1 cup butter and sugar in large bowl; beat at medium speed until creamy. Add egg, whipping cream, 1 teaspoon rum extract and vanilla; continue beating until well mixed. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed.
• Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate until firm (2 to 3 hours).
• Heat oven to 375 degrees F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/4-inch snowflake-shaped cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. Remove to wire cooling rack. Cool completely.
• Combine powdered sugar, 2 teaspoons butter, corn syrup and 1/4 teaspoon rum extract in small bowl. Beat at medium speed, adding enough water for desired glazing consistency.
• Place wire cooling rack with cookies over waxed paper. Brush glaze over cookies; decorate as desired. Let stand until set.

Steps:

• Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
• Strain the mixture through a fine-mesh sieve into a medium bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
• Place the chocolate chips in a microwave-safe bowl; microwave, stirring every 20 seconds, until just melted. Arrange four 8- to 10-ounce glasses (or lowball glasses) on a workspace. Using the tip of your pinky or a small paintbrush dipped in chocolate, paint 3 buttons and two arms on the inside of each glass.
• If desired, stir rum into the chilled eggnog mixture. Divide the eggnog evenly among the glasses. Whisk the remaining 1 1/2 cups heavy cream in a large bowl until stiff peaks form. Fit a pastry bag with a large star tip, and fill the bag with whipped cream. Pipe a generous swirl of whipped cream on each glass of eggnog to make the snowmen's heads. Directly above each row of snowman buttons, place an apricot wedge into each whipped cream head to form a nose. Place two mini chips above each nose to form eyes. Serve immediately.

Steps:

• In a large mixing bowl, combine the sugar and butter.
• Beat at medium speed, scraping the bowl often, until mixture is creamy (1-2 minutes).
• Add 1/3 cup eggnog, egg, and vanilla extract.
• Continue beating until well mixed (1-2 minutes).
• Reduce speed to low and add flour, baking powder, nutmeg, and salt.
• Beat until dough is well mixed (1-2 minutes).
• Divide dough in half and wrap each half in plastic wrap.
• Refrigerate dough until firm, at least 1 hour.
• Preheat oven to 375°F.
• Roll out dough, one half at a time, on a lightly floured work surface to a 1/4 inch thickness.
• Cut out cookies with 3-4 inch snowman cookie cutter.
• Place 2 inches apart on ungreased baking sheet (I use silipat mat).
• Bake for 8-10 minutes until lightly browned.
• Remove from oven and cool completely.
• Meanwhile, in a medium bowl, mix all frosting ingredients until creamy.
• Frost snowmen with white frosting.
• Use the tinted frosting to decorate the cookies as desired.
• Add min chips for eyes and buttons.
• For a wavy effect, pipe tinted frosting in parallel lines.
• Drag a toothpick through frosting before it sets.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggnog. Combine flour, baking soda and nutmeg; gradually add to creamed mixture and mix well. Shape into four 10-in. rolls; wrap each in plastic wrap. Refrigerate overnight., Preheat oven to 375°. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool., For icing, in a large bowl, beat butter until fluffy. Add confectioners' sugar and eggnog; beat until smooth. Frost cookies. Store in an airtight container.

Steps:

• In a large bowl, cream the butter, shortening and 1-1/2 cups sugar until light and fluffy. Beat in eggs and extract. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. , In a shallow bowl, combine the nutmeg and remaining sugar. Roll dough into 1-in. balls; roll in sugar mixture. Place 2 in. apart on ungreased baking sheets. , Bake at 400° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.