Eggnog Biscuits Recipes

EGGNOG COOKIES I

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.

EGGNOG COOKIES

Steps:

• Make the cookies: Sift together the flour, ginger, nutmeg, allspice, cinnamon and salt in a large bowl.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and granulated sugar and beat until creamy and light, 5 to 8 minutes. Scrape down the sides of the bowl with a rubber spatula so all of the butter and sugar fully integrate. Beat in the egg yolks, one by one, and then the vanilla. Gently mix the dry ingredients into the butter mixture until it forms a soft dough. Using plastic wrap, shape the dough into one log 10 inches long and about 2 inches in diameter. Chill until firm, about 2 hours.
• Preheat the oven to 350 degrees F and line two baking sheets with parchment.
• Bake the cookies: Unwrap and use a sharp knife to cut the logs into 1/4-inch-thick slices. Arrange the cookies 1 inch apart on the prepared baking sheets. In every other cookie, cut a hole about 1 inch in diameter with a small round cutter. Bake the cookies until light golden in color, 12 to 14 minutes. Set aside to cool.
• Make the icing: Combine the confectioners' sugar and butter in the bowl of the mixer fitted with the paddle attachment. Beat until smooth, 2 to 3 minutes. Add the cream and rum and mix until blended.
• Make the dusting sugar: In a small bowl, combine the granulated sugar, nutmeg, cayenne and lemon and orange zests. Set aside.
• Assemble the cookies: After the cookies have cooled, put the icing on the cookies without holes (about 1 teaspoon per cookie) and top each with a cookie with a hole to make sandwiches. Don't press down. Place the tops on gently so the icing doesn't leak out of the sides.
• Make the caramel: Heat the granulated sugar in a small skillet over medium heat, stirring occasionally, until all of the sugar melts. Once melted, do not stir but swirl the pan until the sugar is amber, about 6 minutes.
• Drizzle each cookie with the caramel and top with the dusting sugar.

EGGNOG BLOSSOMS

Steps:

• Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper.
• Whisk together the flour, baking powder and salt in a medium bowl until combined. Beat the butter and 1/2 cup of the sugar with an electric mixer on medium speed in a large bowl until creamy, about 1 minute. Add the cream, rum extract, cloves, egg yolk and 2 teaspoons of the nutmeg and beat until smooth. Add the flour mixture and mix on low speed until the dough just combines.
• Roll the dough into twenty-four 1-inch balls using a 1/2-ounce ice cream scoop or a tablespoon. Combine the remaining 1/4 cup sugar and 2 teaspoons nutmeg in a small bowl. Roll the balls in the spiced sugar to coat, and then arrange 2 inches apart on the prepared baking sheets.
• Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through, until golden brown at the edges, about 14 minutes. Remove the baking sheets from the oven, place on wire racks and immediately press a chocolate drop in the center of each cookie while it is still soft and warm. Do not move the cookies until the chocolate has completely set and the cookies are cool, at least 1 hour.

EGGNOG BISCUITS

Steps:

• In a small bowl, combine biscuit mix and eggnog just until moistened. Turn on a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. , Place 2 in. apart on a greased baking sheet. Sprinkle with nutmeg. Bake at 450° for 8-10 minutes or until lightly browned. Serve warm.

TASTY EGGNOG COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the margarine and white sugar until smooth. Stir in the egg and 1 cup eggnog. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture so it is well blended. Drop by rounded spoonfuls onto the prepared cookie sheet. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• To prepare the icing, put the confectioners' sugar into a small bowl. Stir in the remaining eggnog one tablespoon at a time until the desired consistency is reached. Spread onto cooled cookies and let dry before serving.

EGGNOG COOKIES

Steps:

• Cream butter and sugar. Beat in eggnog, baking soda and nutmeg. Gradually add flour and mix well. Cover and chill 1 hour. , On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Using floured 3-1/2-in. cookie cutters, cut into desired shapes; place on ungreased baking sheets. Repeat with remaining dough. Brush with egg white; sprinkle with colored sugar. , Bake at 350° until edges are lightly browned, 6-8 minutes. Cool on wire racks. If desired, decorate with frosting.

HOLIDAY EGGNOG COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream butter, white sugar, and brown sugar for cookies in a large bowl. Add egg and beat well. Mix in eggnog and brandy flavoring until smooth.
• Combine flour, baking soda, nutmeg, and salt in another bowl. Add to the eggnog mixture in 2 additions, mixing well after each addition until no dry flour remains.
• Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
• Bake in the preheated oven until the edges are just golden, 10 to 12 minutes. Let stand on the cookie sheets for 5 minute before removing to a wire rack to cool completely, about 30 minutes.
• Beat 3/4 cup powdered sugar, 5 teaspoons eggnog, butter, and nutmeg for icing in a small bowl until thick and barely pourable. Add more powdered sugar or eggnog if necessary.
• Drizzle icing over cooled cookies and decorate with candy sprinkles.

EGGNOG COOKIES

Steps:

• Preheat oven to 300°F (150°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.

EGGNOG BISCUITS

Steps:

• In a small bowl, combine biscuit mix and eggnog just until moistened.
• Turn onto a lightly floured surface; knead 8-10 times.
• Pat or roll out to 1/2 inch thickness; cut with a floured 2-1/2 inch biscuit cutter.
• Place 2 inches apart on a greased baking sheet.
• Sprinkle with nutmeg.
• Bake at 450 degrees for 8-10 minutes or until lightly browned.
• Serve warm.

CHEWY EGGNOG COOKIES

Steps:

• Prepare cookies: Sift flour, baking powder, cinnamon, and salt together in a bowl.
• Cream butter, white sugar, and brown sugar together in a separate bowl until fluffy. Add eggs, vanilla, and rum extract; mix until combined. Mix in eggnog. Mix in flour mixture, a little at a time, until fully incorporated; try not to overmix. Place dough in the refrigerator to cool for about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Drop about 2 tablespoons of chilled dough for each cookie onto the prepared baking sheet.
• Bake in the preheated oven just until the edges start to turn golden brown. Cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely, about 30 minutes.
• While the cookies are cooling, whisk powdered sugar and eggnog for glaze together. Add more or less eggnog until you get the desired consistency. Glaze the cooled cookies and sprinkle with cinnamon.