How To make Eggnog Cookies 2
1 c Butter
2 c Sugar
1 c Eggnog
1/2 ts Nutmeg
1 ts Baking soda
2 1/2 c Sifted flour
Cream butter and sugar until light and fluffy. Add eggnog, nutmeg, and soda; mix well. Add enough flour to make a stiff dough. Chill. Roll out to 1/8 inch thickness on lightly floured pastry cloth and cut with Christmas
cookie cutters. Brush with slightly beaten egg white and decorate with candied fruits or colored sugar. Bake at 375 degrees for 8-10 minutes, or until lightly browned. Makes 6 dozen -----
How To make Eggnog Cookies 2's Videos
Eggnog Cookies
Ingredients
3/4 Cup All Purpose Flour
1 /2 Tsp Baking Powder
6 to 7 Tbsp Powder Sugar
2 Eggs
1 Tsp Vanilla Extract
2 Tbsp Melted Butter
Bake in 250°F For 20 to 25 minutes
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Eggnog Meltaway Cookies | Food Network
With the flavors of rum, bourbon and nutmeg, these mimic the holiday drink.
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Eggnog Meltaway Cookies | Food Network
How to Make Eggnog Cookies | Cookie Recipe
'Tis the season to give your sugar cookies a spirited boost with our delicious eggnog glaze.
Ingredients:
2 cups powdered sugar
3 tablespoons plus 2 tsp. whipping cream
1 tablespoon bourbon
1/4 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
2 teaspoons water
Recipe:
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Eggnog Recipe | How to Make Eggnog
This homemade eggnog is thick, creamy, rich, delicious and pretty easy to make! Tastes much better then store bought. Perfect drunk for Christmas and holiday season.
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Makes 4 large servings or 6 medium
Ingredients:
2 cups (480ml) Milk
1 cup (240ml) Heavy cream
6 Egg yolks
1/2 cup (100g) Sugar
Pinch Salt
1 teaspoon Vanilla extract
1/4 cup (60ml) Cognac/Whisky/bourbon/rum (optional)
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Cloves
Directions:
1. In a large bowl whisk egg yolks and sugar until light, thick and fluffy. Set aside.
2. In a saucepan, combine milk, heavy cream, salt, cinnamon, cloves and nutmeg. Bring to a simmer.
3. Temper the eggs by slowly adding the hot milk mixture into the eggs, whisking constantly while pouring the hot milk mixture.
4. Pour the mixture back into the saucepan. Cook over low heat, stirring frequently with a wooden, until the mixture begins to thicken slightly, and coats the back of the spoon or until it reaches about 160F (70C). It will thicken more as it cools.
5. Remove from heat, stir in vanilla extract and liquor. Strain the mixture through a fine mesh strainer.
6. Pour the eggnog into pitcher, bottle or other container and chill in the fridge until ready to serve (at least 2 hours).
7. When ready to serve, pour into a glass with ice cubes, sprinkle some grated nutmeg and cinnamon.
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Eggnog Snickerdoodle Cookies With Vaughn | NYT Cooking
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Classy, pillowy, festive: Eggnog snickerdoodles are great to have in your back pocket when you're in the mood for a quick holiday treat. Rum extract is the secret to replicating that eggnog flavor in these cookies, which are coated in a light dusting of nutmeg-sugar. Follow along as Vaughn Vreeland, our video producer, shows us how to make them, and for a special guest appearance from everyone's favorite, Nannie.
Cookie Week continues on our channel this week with videos from Yewande Komolafe and Sohla El-Waylly on deck. Stay tuned!
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