EGGNOG COOKIES RECIPE RECIPES

Name: Double Whammy Eggnog Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 dozen.
Ingredients: 1-1/3 cups butter, softened; 1 cup packed brown sugar; 4 large egg yolks, room temperature; 2 tablespoons eggnog; 1/2 teaspoon rum extract; 3 cups all-purpose flour; EGGNOG FROSTING:; 4-1/2 cups confectioners' sugar; 3/4 cup butter, softened; 1-1/2 teaspoons rum extract; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cinnamon; 2 to 3 tablespoons eggnog; Additional ground nutmeg

DOUBLE WHAMMY EGGNOG COOKIES RECIPE: HOW TO MAKE IT

Double Whammy Eggnog Cookies Recipe: How to Make It image

These cookies are an amazing way to use extra eggnog. They've become a new family classic. — Teresa Morris, Laurel, Delaware

Provided by Taste of Home

Categories Desserts

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4 dozen.

Number Of Ingredients 14

Ingredients

1-1/3 cups butter, softened
1 cup packed brown sugar
4 large egg yolks, room temperature
2 tablespoons eggnog
1/2 teaspoon rum extract
3 cups all-purpose flour
EGGNOG FROSTING:
4-1/2 cups confectioners' sugar
3/4 cup butter, softened
1-1/2 teaspoons rum extract
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 to 3 tablespoons eggnog
Additional ground nutmeg

Steps:

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks, eggnog and extract. Gradually beat in flour. Refrigerate, covered, for at least 2 hours., Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 325° until bottoms are brown, 13-16 minutes. Remove to wire racks to cool completely., In a large bowl, beat the first five frosting ingredients until blended; beat in enough eggnog to reach desired consistency. Spread over cookies; sprinkle with additional nutmeg. Let stand until set. Store in airtight containers.

Nutrition Facts : Calories 167 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 66mg sodium, CarbohydrateContent 22g carbohydrate (16g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

EGGNOG RECIPE | ALTON BROWN | FOOD NETWORK

Eggnog Recipe | Alton Brown | Food Network image

For a drink with holiday spirit, make a batch of Alton Brown's Eggnog from Good Eats on Food Network.

Provided by Alton Brown

Categories dessert

Total Time 15 minutes

Prep Time 15 minutes

Yield 6 to 7 cups

Number Of Ingredients 7

Ingredients

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*

Steps:

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.
Cook's Note: For cooked eggnog, follow procedure below.
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

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DOUBLE WHAMMY EGGNOG COOKIES RECIPE: HOW TO MAKE IT

These cookies are an amazing way to use extra eggnog. They've become a new family classic. — Teresa Morris, Laurel, Delaware
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Desserts
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In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks, eggnog and extract. Gradually beat in flour. Refrigerate, covered, for at least 2 hours., Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 325° until bottoms are brown, 13-16 minutes. Remove to wire racks to cool completely., In a large bowl, beat the first five frosting ingredients until blended; beat in enough eggnog to reach desired consistency. Spread over cookies; sprinkle with additional nutmeg. Let stand until set. Store in airtight containers.

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