EGGNOG GLUTEN FREE RECIPES
SNOWFLAKE EGGNOG COOKIES (GLUTEN-FREE RECIPE) RECIPE ...
Steps:
- Combine 1 cup butter and sugar in bowl; beat at medium speed until creamy. Add egg, whipping cream, 1 teaspoon rum extract and vanilla; continue beating until well mixed. Add all remaining cookie ingredients; beat at low speed until well mixed.
- Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.
- Heat oven to 375°F.
- Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/4-inch snowflake-shaped cookie cutters. Place 1 inch apart onto ungreased cookie sheets; refrigerate 15 minutes. Bake 6-8 minutes or until edges are lightly browned. Remove to cooling rack. Cool completely.
- Combine powdered sugar, 2 teaspoons butter, corn syrup and 1/4 teaspoon rum extract in bowl. Beat at medium speed, adding enough water for desired glazing consistency.
- Place cooling rack with cookies over waxed paper. Brush glaze over cookies; decorate, as desired. Let stand until set.
Nutrition Facts : Calories 60 calories, FatContent 3 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 10 milligrams, SodiumContent 45 milligrams, CarbohydrateContent 8 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 0 grams
SNOWFLAKE EGGNOG COOKIES (GLUTEN-FREE RECIPE) RECIPE ...
Steps:
- Combine 1 cup butter and sugar in bowl; beat at medium speed until creamy. Add egg, whipping cream, 1 teaspoon rum extract and vanilla; continue beating until well mixed. Add all remaining cookie ingredients; beat at low speed until well mixed.
- Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.
- Heat oven to 375°F.
- Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/4-inch snowflake-shaped cookie cutters. Place 1 inch apart onto ungreased cookie sheets; refrigerate 15 minutes. Bake 6-8 minutes or until edges are lightly browned. Remove to cooling rack. Cool completely.
- Combine powdered sugar, 2 teaspoons butter, corn syrup and 1/4 teaspoon rum extract in bowl. Beat at medium speed, adding enough water for desired glazing consistency.
- Place cooling rack with cookies over waxed paper. Brush glaze over cookies; decorate, as desired. Let stand until set.
Nutrition Facts : Calories 60 calories, FatContent 3 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 10 milligrams, SodiumContent 45 milligrams, CarbohydrateContent 8 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 0 grams
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This easy Gluten Free Eggnog Bread is a great way to make the most of holiday flavors or to use up the leftover eggnog in your fridge. It makes a great holiday gift too!
From foodfanatic.com
Reviews 5
Total Time 1 hours 20 minutes
Cuisine Gluten Free
Calories 211 calories per serving
From foodfanatic.com
Reviews 5
Total Time 1 hours 20 minutes
Cuisine Gluten Free
Calories 211 calories per serving
- Preheat oven to 350°F. Spray a 9x5 inch loaf pan with non-stick spray and then line it with parchment paper. In a large bowl, whisk together the gluten free flour, xanthan gum, baking powder, baking soda, salt, and nutmeg. Set aside. In a medium bowl, whisk together the eggs, eggnog, oil, vinegar, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Transfer the batter to the prepared baking pan and bake at 350 degrees for 50-55 minutes or until a cake tester comes out clean. Cool completely on a wire rack before icing. To make the icing, add the powdered sugar, butter, 1 tablespoon eggnog, vanilla extract, rum extract, and a pinch of salt to a large bowl. Use an electric hand mixer to mix until smooth and creamy. Add an extra tablespoon of eggnog to thin if the icing is too thick. Spread over the cooled bread and top with freshly grated nutmeg or a very small sprinkle of ground nutmeg (optional).
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