EGGNOG THUMBPRINTS
Thumbprint cookies with a delicious filling, these are perfect for Christmas. Does not use eggnog, but they have an eggnog taste. You can substitute 1/4 teaspoon rum extract and 1 tablespoon milk for the rum.
Provided by SHOLLISMD
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h
Yield 48
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together 3/4 cup butter, white sugar, and brown sugar until smooth. Beat in egg and vanilla. Combine flour and salt; stir into the creamed mixture by hand to form a soft dough. Roll dough into 1 inch balls, and place balls 2 inches apart on ungreased cookie sheets. Make an indention in the center of each cookie using your finger or thumb.
- Bake for 12 minutes in preheated oven. Cool completely.
- In a small bowl, mix together 1/4 cup butter, confectioners' sugar, and rum. Spoon rounded teaspoonfuls of filling onto cookies. Sprinkle with nutmeg. Let stand until set before storing in an airtight container.
Nutrition Facts : Calories 77.4 calories, Carbohydrate 9.7 g, Cholesterol 14 mg, Fat 4 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 41.3 mg, Sugar 5.7 g
EGGNOG THUMBPRINTS
These cute cookie bites always get a recipe request. They make special holiday gifts and freeze well, too.- Mary Ann Ludwig, Edwardsville, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. In another bowl, whisk flour, salt and nutmeg; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to handle., Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, whisk egg whites until foamy. Place walnuts in a separate shallow bowl. Dip balls in egg whites; roll in walnuts., Place 2 in. apart on greased baking sheets. Press a 1/2-in.-deep indentation in center of each with your thumb. Bake 10-12 minutes or until center is set. Carefully remove from pans to wire racks to cool completely., For filling, in a small bowl, beat butter and extract until creamy. Beat in confectioners' sugar alternately with enough milk to reach spreading consistency. If desired, beat in food coloring. Fill each cookie with 1/2 teaspoon filling. Sprinkle with additional nutmeg.
Nutrition Facts : Calories 82 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 42mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
EGGNOG THUMBPRINTS
Make and share this Eggnog Thumbprints recipe from Food.com.
Provided by kelycarter_
Categories Dessert
Time 22m
Yield 3 dozen
Number Of Ingredients 13
Steps:
- Preheat over to 350°F.
- Beat sugar, butter, vanilla and brandy extracts, and egg until light& fluffy.
- Add flour and nutmeg. Stir until well combined.
- Roll dough into 1 inch balls and place on a very lightly greased cookie sheet. Slightly flatten the balls and use the end of a wooden spoon to create "thumbprints" in the tops of the balls.
- Bake 12-15 minutes until firm but not browned.
- Remove from oven and using the end of the wooden spoon, gently tap the "thumbprint" if the have puffed up at all (to create more room for icing!).
- Cool completely on wire racks.
- For the frosting, combine ingredients and beat on high with an electric mixer until light and fluffy (about 3-4 minutes).
- Using a star-tipped icing bag, pipe icing into "thumbprints".
- Sprinkle generously with additional nutmeg.
- Store in the fridge for up to 5 weeks (can also be frozen).
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.
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.
EGG NOG THUMBPRINT COOKIES
I found this recipe in a holiday issue of Taste of Home and wanted to post it here for safe-keeping.
Provided by Mary Scheffert
Categories Dessert
Time 22m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter & sugar until light & fluffy. Add egg yolks and vanilla. Stir in flour, salt & nutmeg until combined. Cover & chill dough for approximately 1 hour or until firm & easy to handle.
- Preheat oven to 350F; lightly grease a cookie sheet.
- Whisk egg whites until foamy. Shape dough intol 1" balls; dip in egg white then roll in walnuts. Place 1" apart on greased cookie sheet.
- With the handle of a wooden spoon, make a 1/2" indent in the center of each cookie. Bake 10-12 minutes or until center of cookies are set. Remove cookies from sheet & cool thoroughly on wire racks.
- For the filling, combine butter, confectioner's sugar, rum extract & enough milk to make a smooth frosting. Add food coloring if desired. Place frosting into a piping bag fitted with a star tip & pipe into indents of each cookie.
Nutrition Facts : Calories 164.9, Fat 10.7, SaturatedFat 4.9, Cholesterol 34.2, Sodium 92.6, Carbohydrate 15.9, Fiber 0.5, Sugar 9.2, Protein 2.1
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