EGGNOG COOKIES
This cookie's flavor fits right into the holiday spirit-pick your favorite cookie cutter shapes to make them even more festive! -Myra Innes, Auburn, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 7 dozen.
Number Of Ingredients 9
Steps:
- Cream butter and sugar. Beat in eggnog, baking soda and nutmeg. Gradually add flour and mix well. Cover and chill 1 hour. , On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Using floured 3-1/2-in. cookie cutters, cut into desired shapes; place on ungreased baking sheets. Repeat with remaining dough. Brush with egg white; sprinkle with colored sugar. , Bake at 350° until edges are lightly browned, 6-8 minutes. Cool on wire racks. If desired, decorate with frosting.
Nutrition Facts : Calories 71 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 35mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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
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.
EGGNOG KRINGLA COOKIES
Cake-like cookies with hints of eggnog and nutmeg. I've been making these every year for Christmas since I was 12, and every year at least a few people ask for the recipe -- and continue to request them every Christmas. I've been told by lots of people that they don't want me to buy them a gift. They just want me to make these cookies for them. I love bringing these to cookie exchanges and/or giving them as gifts. I know the original recipe came out of a magazine, but I don't remember which one.
Provided by ShaGun
Categories Dessert
Time 51m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- In a bowl combine flour, baking powder and soda, and nutmeg. Set aside.
- In a large bowl beat butter and sugar till fluffy. Add egg and beat well.
- To the butter/sugar/egg mixture, stir in half of egg nog. Then stir in half of flour mixture. Stir in remaining eggnog and then flour mixture. It will be very stiff.
- Cover and chill at least 2 hours.
- To make them quickly, drop them by small spoonfuls on a baking sheet. To make them in the traditional manner: Working with 1/3 of dough at time (keep the rest of the dough chilled), separate dough into 1-inch balls and roll between floured hands into a pencil-like shape, about as long as your hand. On a baking sheet loop one end over the other to form an oval with two ends overlapping (to look like the Christian fish).
- Bake at 350 for 8-12 minutes before edges brown. They won't look done, but they are.
- Sprinkle with nutmeg and powdered sugar.
Nutrition Facts : Calories 76.1, Fat 2.7, SaturatedFat 1.6, Cholesterol 12.3, Sodium 41.1, Carbohydrate 11.8, Fiber 0.2, Sugar 5.5, Protein 1.2
EGGNOG SPRINKLE COOKIES
Recipe from: EatWisconsinCheese.com These cookies made with real butter and eggnog are so tender and they melt in your mouth. Try one and see!
Provided by Pat Duran
Categories Cookies
Time 30m
Number Of Ingredients 10
Steps:
- 1. In a large mixing bowl, cream together butter and granulated sugar until fluffy. Beat in egg yolks until combined. Add eggnog. Whisk together flour, baking powder and nutmeg; add to butter mixture beating until thoroughly combined. Refrigerate dough 2 hours or until firm.
- 2. Combine topping ingredients on paper plate. Roll dough into small 1-inch balls then roll in the cinnamon,colorful sugar mixture. Place balls 2 inches apart on lightly buttered cookie sheet. Bake in a 400^ oven for 8-10 minutes or until set. Cool completely.
- 3. Note: Any color cookie sugars may be used or a variety of different ones.
EGGNOG COOKIES
"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 RecipeNut
Categories Drop Cookies
Time 33m
Yield 6 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F (150°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.
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