Eggnogbiscuits Recipes

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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



Eggnog Cookies image

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.

3 large egg yolks
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 tablespoon unsalted butter, softened
2 tablespoons heavy cream
2 tablespoons dark rum
2 tablespoons granulated sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
Zest of 1 lemon
Zest of 1 orange
1/2 cup granulated sugar
2 1/4 cups all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 sticks (16 tablespoons) unsalted butter, softened
1/2 cup granulated sugar

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



Eggnog Cookies I image

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

1 ¼ cups white sugar
¾ cup butter, softened
½ cup eggnog
1 teaspoon vanilla extract
2 egg yolks
1 teaspoon ground nutmeg
2 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon

EGGNOG BISCUITS

"I was making biscuits during the holidays one year and substituted eggnog for milk," relates Angie Jones from West Point, Utah. "These yummy biscuits were the outcome." Whether you bake some for Christmas dinner or a weekday meal, the clever creations are sure to become a seasonal favorite.

Provided by Taste of Home

Time 20m

Yield 6-8 biscuits.

Number Of Ingredients 3



Eggnog Biscuits image

Steps:

  • In a small bowl, combine biscuit mix and eggnog just until moistened. Turn on a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. , Place 2 in. apart on a greased baking sheet. Sprinkle with nutmeg. Bake at 450° for 8-10 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories 80 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 206mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

1 cup plus 1 tablespoon biscuit/baking mix
1/3 cup eggnog
1/4 to 1/2 teaspoon ground nutmeg

EGGNOG BISCOTTI

You may substitute additional eggnog if rum isn't your thing. For a variation, try using one of the flavored eggnogs available around the holidays. -Shannon Dobos, Calgary, Alberta

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield about 3 dozen

Number Of Ingredients 13



Eggnog Biscotti image

Steps:

  • Preheat oven to 375°. Beat butter and sugar until blended. Beat in eggs, 1 at a time. Beat in eggnog and vanilla. In another bowl, whisk together flour, baking powder, nutmeg and salt; gradually beat into butter mixture (dough will be sticky)., Divide dough in half. On a greased baking sheet, shape each portion into a 12x3-in. rectangle. Bake until a toothpick inserted in center comes out clean, 16-19 minutes. Reduce oven setting to 300°. Remove rectangles from pans to wire racks; cool 10 minutes. , Place rectangles on a cutting board. Using a serrated knife, trim ends of rectangles and cut diagonally into 1/2-in. slices. Return to baking sheets, cut side down. Bake until firm, about 10 minutes per side. Remove from pans to wire racks; cool completely. , Mix glaze ingredients. Drizzle over biscotti with a spoon.

Nutrition Facts : Calories 90 calories, Fat 3g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 56mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1/4 cup eggnog
1/2 teaspoon vanilla extract
2-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
Dash salt
GLAZE:
3/4 cup confectioners' sugar
3 to 5 teaspoons eggnog
1 teaspoon dark rum, optional

EGGNOG BISCUITS

This was a recipe out of Quick Cooking, posted by Angie Jones from Utah. I was so surprised that by simply exchanging eggnog for milk, you'll get this tasty result! Enjoy!

Provided by Dine Dish

Categories     Breads

Time 20m

Yield 6-8 biscuits

Number Of Ingredients 4



Eggnog Biscuits image

Steps:

  • In a small bowl, combine biscuit mix and eggnog just until moistened.
  • Turn onto a lightly floured surface; knead 8-10 times.
  • Pat or roll out to 1/2 inch thickness; cut with a floured 2-1/2 inch biscuit cutter.
  • Place 2 inches apart on a greased baking sheet.
  • Sprinkle with nutmeg.
  • Bake at 450 degrees for 8-10 minutes or until lightly browned.
  • Serve warm.

Nutrition Facts : Calories 110.9, Fat 4.4, SaturatedFat 1.5, Cholesterol 8.7, Sodium 278.8, Carbohydrate 15.4, Fiber 0.5, Sugar 3.7, Protein 2.2

1 cup biscuit mix, plus
1 tablespoon biscuit mix
1/3 cup commerically prepared eggnog
1/2 teaspoon ground nutmeg

EGGNOG

Classic Gourmet Magazine Eggnog

Categories     Alcoholic     Gourmet     Drink

Yield Makes about 6 cups

Number Of Ingredients 10



Eggnog image

Steps:

  • Bring milk just to a boil in a 2-quart heavy saucepan. Whisk together eggs and sugar in a large bowl, then add hot milk in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture registers 170°F on thermometer, 6 to 7 minutes.
  • Pour custard through a fine-mesh sieve into cleaned large bowl and stir in cream, bourbon, brandy, and vanilla. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24.

3 cups whole milk
7 large eggs
1 cup sugar
2 cups heavy cream
1/3 cup bourbon
1/3 cup Cognac or other brandy
1 teaspoon vanilla
Garnish: freshly grated nutmeg
Special Equipment
an instant-read thermometer

EGGNOG CUSTARDS

Categories     Bourbon     Milk/Cream     Egg     Dessert     Bake     Christmas     Vegetarian     Winter     Chill     Bon Appétit

Yield Serves 6

Number Of Ingredients 9



Eggnog Custards image

Steps:

  • Preheat oven to 325°F. Place half and half in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; steep 15 minutes. Discard vanilla bean.
  • Whisk yolks, sugar, bourbon, 1/8 teaspoon nutmeg and salt in large bowl to blend. Gradually whisk in hot half and half mixture. Strain custard into 4-cup glass measuring cup.
  • Place six 3/4-cup custard cups or soufflé dishes in roasting pan. Divide custard equally among cups. Cover each cup with foil. Pour enough hot water into pan to come halfway up sides of custard cups. Bake until custard is just set around edges but still soft in center, about 45 minutes. Remove cups from water. Remove foil and cool. Cover custards and chill until cold, at least 2 hours. (Can be prepared 3 days ahead. Keep refrigerated.)
  • Sprinkle additional nutmeg over custards. Garnish with strawberries.

2 1/2 cups half and half
1 vanilla bean, split lengthwise
8 large egg yolks
1/3 cup sugar
3 tablespoons bourbon
1/8 teaspoon ground nutmeg
Pinch of salt
Additional ground nutmeg
6 whole strawberries

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