EGGNOG AND RUM RECIPES
SPICED EGGNOG RUM COOKIES RECIPE: HOW TO MAKE IT
One year, when I had a lot of eggnog on hand, I created a new holiday cookie recipe. The flavor is subtle, but somehow it transforms regular sugar cookies into something special for the holidays. —Mark Banick, Turner, Oregon
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 4 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 114 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 50mg sodium, CarbohydrateContent 20g carbohydrate (13g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
HOLIDAY RUM EGGNOG BREAD RECIPE - FOOD.COM
Make and share this Holiday Rum Eggnog Bread recipe from Food.com.
Total Time 1 hours
Prep Time 10 minutes
Cook Time 50 minutes
Yield 1-3 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Grease only the bottom of a 9x5 loaf pan (or three 5 3/4 x 3 1/4 inch loaf pans). In a large bow beat the eggs.
- Blend in sugar, eggnog, butter, rum extract and vanilla extract.
- Combine the flour, baking powder, walnuts, salt and nutmeg, stirring to combine.
- Mix into the eggnog mixture; stir just enough to moisten the dry ingredients.
- Pour the batter into pan(s).
- If baking bread in large pan, bake 40-60 minutes, or until a tester in the center comes out clean.
- If baking the breads in the smaller pans, bake 35-40 minutes.
- Cool 10 minutes, then remove from pan.
- Cool breads completely, then wrap tightly. Keep in the refrigerator.
Nutrition Facts : Calories 3213.2, FatContent 134.2, SaturatedFatContent 70.4, CholesterolContent 765.9, SodiumContent 2987.9, CarbohydrateContent 443.9, FiberContent 9.7, SugarContent 224.7, ProteinContent 58.6
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