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.
MELT-AWAY COOKIES
These cookies really do melt in your mouth! I got the recipe from TV Guide many, many years ago. We couldn't have Christmas cookie trays without them!
Provided by Ann Arber
Categories Drop Cookies
Time 25m
Yield 66 cookies, 12 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter, sugar,and flavorings until light and fluffy.
- Add flour.
- Mix on LOW until blended.
- Drop by teaspoons on UNGREASED cookie sheet, 2" apart.
- Bake at 400 for 8 minutes.
- Let cool 2 minutes.
- Roll in sugar.
- When cool, roll again.
MELTAWAYS
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cream butter with an electric mixer until light. Gradually add the fructose and beat thoroughly. Beat in the almond extract, vanilla extract and water.
- Combine the flour, salt and pecans. Add to the creamed mixture, a little at a time, beating well after each addition.
- Roll doll into date-sized balls and place on ungreased baking sheets. Bake at 325 degrees F (165 degrees C) for 13 to 14 minutes. Roll in confectioners' sugar while warm and then again once cool.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 12.2 g, Cholesterol 20.3 mg, Fat 10.2 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 5.1 g, Sodium 25.5 mg, Sugar 3.7 g
PEPPERMINT MELTAWAYS MELTAWAY COOKIES
These cookies are so dainty and pretty that I served them at my daughter's birthday tea. When I make them during the year, I use multicolored sprinkles on top rather than the crushed candy canes. They are on my "must have" list at Christmas. They are always the first to go at a party. I've had several people say, "I just can't stop eating them". Best eaten within about 2 days of baking. Note that dough does need to be chilled for about an hour before baking.
Provided by Marg CaymanDesigns
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- FOR COOKIES, combine sugar, butter and 1/2 teaspoon peppermint extract in large mixer bowl.
- Beat at medium speed until creamy (1 to 2 minutes).
- Reduce speed to low; add flour and cornstarch.
- Beat until well mixed (1 to 2 minutes).
- Cover; refrigerate until firm (30 to 60 minutes).
- Heat oven to 350°F Shape rounded teaspoonfuls of dough into 1-inch balls.
- Place 2 inches apart on ungreased cookie sheets.
- Bake for 12 to 15 minutes or until edges are lightly browned.
- Let stand 1 minute; remove from cookie sheets.
- Cool completely.
- FOR GLAZE, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl.
- Stir in food color, if desired.
- Drizzle over cooled cookies.
- Immediately sprinkle with crushed candy.
- (I have found it is easier to put the crushed candy in a bowl and"dip" the top of cookies in them right after I frost them).
Nutrition Facts : Calories 149.8, Fat 8.7, SaturatedFat 5.5, Cholesterol 23, Sodium 76.9, Carbohydrate 17.4, Fiber 0.2, Sugar 9.8, Protein 0.8
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