Spiced Eggnog Rum Cookies Recipes

Steps:

• Mix egg yolks, 2 cups sugar, rum, and nutmeg together in a large bowl. Cover with plastic wrap and refrigerate 8 hours to overnight to "cure."
• Beat egg whites and remaining 1 cup sugar in a bowl using an electric mixer until firm peaks form. Fold in heavy cream. Fold in the egg yolk mixture. Beat in half-and-half until well combined. Pour into lidded jars or containers, refrigerate, and shake before serving.

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.

Steps:

• Put 2 cups milk, both citrus zests, vanilla bean, and beans in a saucepan. Bring to a simmer over medium heat. Meanwhile, whisk the egg yolks and 1/2 cup sugar in a bowl until lightened in color.
• Gradually whisk the hot milk into the eggs. Return the egg mixture to the pan and set over medium heat. Stir constantly with a wooden spoon in a figure 8 motion until the custard thickens slightly and coats the back of the spoon, about 2 to 3 minutes. Remove from heat and immediately stir in the remaining cup milk to stop the cooking. Remove the vanilla bean pod and zest strips; discard. Transfer custard to a large bowl; cool to room temperature. To speed this up, set the bowl in a larger bowl of ice.
• Put about 1 inch water in a saucepan and bring to a simmer over medium heat. Put the egg whites and remaining 2 tablespoons sugar in a heatproof bowl large enough to rest in the saucepan without touching the water. Set the bowl over the simmering water and beat until the sugar dissolves and the egg whites feel warm to the touch, about 1 minute. Remove from the heat and beat the whites with an electric mixer until they hold soft peaks, about 3 minutes. Fold the egg whites into custard mixture. Add the rum and bourbon, if using, cover, and refrigerate until ready to serve.
• Transfer the eggnog to a punch bowl or pitcher. Pour into small cups and top with freshly grated nutmeg and citrus zest.

Steps:

• Scoop ice cream into a punch bowl.
• Pour eggnog over ice cream, and sprinkle with nutmeg and cinnamon; stir in whipped topping.
• To each glass add a shot of rum, then eggnog, one cinnamon stick, top with a couple of drops of grenadine and a cherry.
• Serve immediately.
• Stir, as needed.