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
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
WALNUT EGGNOG SNOWBALLS
Provided by Food Network Kitchen
Time 3h
Yield About 36 snowballs
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Spread the walnuts on another baking sheet and bake until toasted, about 10 minutes. Let cool, then pulse the nuts in a food processor until finely ground. Transfer to a small bowl and add the rum and vanilla; let soak at least 30 minutes.
- Whisk the flour, 1 teaspoon nutmeg and the salt in a medium bowl. Beat the butter, egg yolk and 1/2 cup confectioners' sugar in a large bowl with a mixer on medium-high speed until creamy, about 3 minutes. Beat in the walnut-rum mixture until fluffy, about 1 minute. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium high and beat until combined. Turn out the dough onto a large sheet of plastic wrap and pat into a disk; wrap and refrigerate until firm, about 1 hour.
- Roll tablespoonfuls of dough into 1-inch balls and arrange 1 inch apart on the prepared pans. Bake until light golden, 20 to 25 minutes. Let cool 5 minutes on the pans.
- Put the remaining 1 cup confectioners' sugar and 3/4 teaspoon nutmeg in a medium bowl. Gently roll the warm cookies in the confectioners' sugar mixture. Transfer to a rack to cool completely; the cookies will firm up as they cool. Once cool, reroll in the confectioners' sugar mixture.
CHRISTMAS SNOWBALL COOKIES
Most people refer to these delicious cookies as Mexican Wedding Cakes. Since my children were young, we have always refered to them as Christmas Snowballs because they look just like snowballs covered in powdered sugar!
Provided by Bev I Am
Categories Dessert
Time 45m
Yield 28 cookies
Number Of Ingredients 6
Steps:
- In a large bowl, with a mixer on medium speed, beat 1 cup butter, 1/2 cup powdered sugar, and vanilla until smooth.
- In a medium bowl, mix flour and baking powder.
- Add to butter mixture, stir to mix, then beat until well blended.
- Stir in pecans.
- Shape dough into 1-inch balls and place about 1 inch apart on buttered 12- by 15-inch baking sheets.
- Bake in a 300° regular or convection oven until cookies are pale golden brown, about 25 minutes.
- If baking two sheets at once in one oven, switch their positions halfway through baking.
- Let cookies stand on sheets until cool enough to handle.
- Place remaining 1 1/2 cups powdered sugar in a shallow bowl.
- Roll warm cookies in powdered sugar to coat all over; discard remaining sugar.
- Set cookies on racks to cool completely.
Nutrition Facts : Calories 151.8, Fat 9.5, SaturatedFat 4.4, Cholesterol 17.4, Sodium 61.5, Carbohydrate 16, Fiber 0.6, Sugar 8.6, Protein 1.4
EGGNOG CRINKLE COOKIES
Get festive with these Eggnog Crinkle Cookies. Made with instant vanilla pudding, nutmeg, sugar, rum extract and more, this perfectly-spiced Eggnog Crinkle Cookies recipe will be a new holiday favorite.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 1h
Yield 25 servings (2 cookies each)
Number Of Ingredients 10
Steps:
- Combine flour, dry pudding mix, baking powder and nutmeg. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Blend in rum extract. Gradually add dry ingredients, mixing well after each addition. Stir in chocolate.
- Refrigerate 30 min.
- Heat oven to 325°F. Cover baking sheets with parchment. Shape dough into 50 (1-inch) balls; roll, one at a time, in powdered sugar until all balls are heavily coated with sugar. Reroll balls, if necessary, to use all the powdered sugar.
- Place, 2 inches apart, on prepared baking sheets.
- Bake 8 to 10 min. or until centers of cookies are set and bottoms are lightly browned. Cool 1 min. Remove cookies to wire racks; cool completely.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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