Eggnogsparklecookies Recipes

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.

Steps:

• Combine flour, baking powder and nutmeg; set aside. Cream butter and granulated sugar at medium speed of electric mixer.
• Add egg yolks; beat until fluffy. Blend in eggnog. Add flour mixture, mixing until thoroughly combined.
• Refrigerate 2 hours or until firm. Combine decorating sugar and cinnamon.
• Roll dough into 3/4 inch balls; roll in colored sugar mixture to coat. Place 2 inches apart on lightly greased cookie sheet.
• Bake at 400° F for 8 to 10 minute or until set.

Steps:

• Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
• Strain the mixture through a fine-mesh sieve into a large bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
• Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk the whipped cream into the chilled eggnog mixture, then whisk in the rum. Pour into glasses, sprinkle with nutmeg and serve with cinnamon sticks.

Steps:

• You will need 3 medium to large bowls.
• In the first bowl beat egg whites until they start to thicken.
• Add 1 cup sugar, beat until thick.
• In the second bowl: Beat egg yolks and salt until thick.
• Combine beaten egg whites with yolks and beat until mixed and thick.
• In a third large bowl beat cream until it starts to thicken.
• Add 2 tbsp sugar & vanilla to the beaten cream.
• Add milk, rum & whiskey beating continually (for non alcoholic eggnog omit the alcohol and add artificial rum flavoring doing it a tsp at a time until you achieve the desired taste).
• Combine all the ingredients, and chill.
• Serve with a garnish of a sprinkle of nutmeg on top of each glass.

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.

Steps:

• In a large bowl, cream the butter, shortening and 1-1/2 cups sugar until light and fluffy. Beat in eggs and extract. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. , In a shallow bowl, combine the nutmeg and remaining sugar. Roll dough into 1-in. balls; roll in sugar mixture. Place 2 in. apart on ungreased baking sheets. , Bake at 400° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.