EGGNOG OATMEAL COOKIES
I love eggnog, yet I somehow always end up with a surplus. These cookies help me put leftover eggnog to good use. They also have wheat and oats, so I can convince myself they're healthy! -Kristin Weglarz, Bremerton, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 23
Steps:
- Preheat oven to 350°. Cream butter, shortening and sugars until light and fluffy. Gradually beat in eggs, vanilla and eggnog. In another bowl, whisk together flours, salt, baking powder, baking soda and spices; gradually beat into creamed mixture. Stir in oats and baking chips., Drop dough by scant 1/4 cupfuls 2 in. apart onto greased baking sheets. Bake until bottoms are golden brown, 13-15 minutes. Cool on pans 2 minutes. Remove from pans to wire racks; cool completely., Mix glaze ingredients until smooth. Drizzle over cookies.
Nutrition Facts : Calories 331 calories, Fat 14g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 292mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
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 COOKIES
I love these cookies because they have all the flavors of eggnog but don't have eggnog in them. If you want to make them without the alcohol, substitute vanilla extract for the rum. I generally fill each cookie with about a teaspoon of the filling so they have a nice burst of cream on the inside and a caramel and spice sugar on top for texture. The cookies can be fully assembled and refrigerated ahead of time, but wait until serving to make the caramel and dusting sugar; they dissolve in the cold.
Provided by Alex Guarnaschelli
Categories dessert
Time 2h40m
Yield about 20 sandwich cookies
Number Of Ingredients 20
Steps:
- Make the cookies: Sift together the flour, ginger, nutmeg, allspice, cinnamon and salt in a large bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and granulated sugar and beat until creamy and light, 5 to 8 minutes. Scrape down the sides of the bowl with a rubber spatula so all of the butter and sugar fully integrate. Beat in the egg yolks, one by one, and then the vanilla. Gently mix the dry ingredients into the butter mixture until it forms a soft dough. Using plastic wrap, shape the dough into one log 10 inches long and about 2 inches in diameter. Chill until firm, about 2 hours.
- Preheat the oven to 350 degrees F and line two baking sheets with parchment.
- Bake the cookies: Unwrap and use a sharp knife to cut the logs into 1/4-inch-thick slices. Arrange the cookies 1 inch apart on the prepared baking sheets. In every other cookie, cut a hole about 1 inch in diameter with a small round cutter. Bake the cookies until light golden in color, 12 to 14 minutes. Set aside to cool.
- Make the icing: Combine the confectioners' sugar and butter in the bowl of the mixer fitted with the paddle attachment. Beat until smooth, 2 to 3 minutes. Add the cream and rum and mix until blended.
- Make the dusting sugar: In a small bowl, combine the granulated sugar, nutmeg, cayenne and lemon and orange zests. Set aside.
- Assemble the cookies: After the cookies have cooled, put the icing on the cookies without holes (about 1 teaspoon per cookie) and top each with a cookie with a hole to make sandwiches. Don't press down. Place the tops on gently so the icing doesn't leak out of the sides.
- Make the caramel: Heat the granulated sugar in a small skillet over medium heat, stirring occasionally, until all of the sugar melts. Once melted, do not stir but swirl the pan until the sugar is amber, about 6 minutes.
- Drizzle each cookie with the caramel and top with the dusting sugar.
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.
SPICED EGGNOG RUM COOKIES
One year, when I had a lot of eggnog on hand, I created a new holiday cookie recipe. The flavor is subtle, but somehow it transforms regular sugar cookies into something special for the holidays. -Mark Banick, Turner, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, 1/3 cup eggnog and 1 teaspoon extract. In another bowl, whisk flour, baking powder, cinnamon, nutmeg, salt, ginger and allspice; gradually beat into creamed mixture., Divide dough in half and shape each portion into a disk; cover and refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/4-in. star-shaped cookie cutter. Place stars 1 in. apart on parchment-lined baking sheets., Bake until edges begin to brown, 8-10 minutes. Cool on pans 1 minute. Remove to wire racks to cool completely. For glaze, mix confectioners' sugar, remaining 3/4 teaspoon extract and enough remaining eggnog to achieve a drizzling consistency; drizzle over cookies. Decorate as desired.
Nutrition Facts : Calories 114 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 50mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
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
CHEWY EGGNOG COOKIES
These are amazingly soft and chewy eggnog cookies that I'm sure you will enjoy.
Provided by eye candy
Categories Holidays and Events Recipes Christmas Desserts Christmas Cookie Recipes
Time 1h30m
Yield 30
Number Of Ingredients 14
Steps:
- Prepare cookies: Sift flour, baking powder, cinnamon, and salt together in a bowl.
- Cream butter, white sugar, and brown sugar together in a separate bowl until fluffy. Add eggs, vanilla, and rum extract; mix until combined. Mix in eggnog. Mix in flour mixture, a little at a time, until fully incorporated; try not to overmix. Place dough in the refrigerator to cool for about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Drop about 2 tablespoons of chilled dough for each cookie onto the prepared baking sheet.
- Bake in the preheated oven just until the edges start to turn golden brown. Cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely, about 30 minutes.
- While the cookies are cooling, whisk powdered sugar and eggnog for glaze together. Add more or less eggnog until you get the desired consistency. Glaze the cooled cookies and sprinkle with cinnamon.
Nutrition Facts : Calories 153.3 calories, Carbohydrate 25.5 g, Cholesterol 24.6 mg, Fat 5.2 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 3 g, Sodium 70.1 mg, Sugar 16.4 g
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
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