Eggnog Blossoms Recipes

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EGGNOG COOKIES



Eggnog Cookies image

This cookie's flavor fits right into the holiday spirit-pick your favorite cookie cutter shapes to make them even more festive! -Myra Innes, Auburn, Kansas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 7 dozen.

Number Of Ingredients 9

1 cup butter, softened
2 cups sugar
1 cup eggnog
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
5-1/2 cups all-purpose flour
1 large egg white, lightly beaten
Colored sugar
Vanilla frosting, optional

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.

Nutrition Facts : Calories 71 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 35mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

EGG BLOSSOMS



Egg Blossoms image

From North Tonawanda, New York, Barbara Nowakowski shares these cute phyllo dough shells filled with a savory combination of Parmesan cheese, egg and green onion. The flaky cups are served atop a warm homemade salsa.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 4 servings.

Number Of Ingredients 15

4 sheets phyllo dough (14 inches x 9 inches)
2 tablespoons butter, melted
4 teaspoons grated Parmesan cheese
4 eggs
4 teaspoons finely chopped green onion
1/4 teaspoon salt
1/8 teaspoon pepper
SALSA:
1 can (14-1/2 ounces) diced tomatoes, undrained
1 small onion, chopped
1-1/2 teaspoons sugar
1-1/2 teaspoons white wine vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon dried oregano

Steps:

  • Place one sheet of phyllo dough on a work surface; brush with butter. Top with a another sheet of phyllo; brush with butter. Cut into six 4-1/2-in. squares. (Keep remaining phyllo dough covered with plastic wrap to avoid drying out.) Repeat with remaining phyllo and butter., Stack three squares of layered phyllo in each of four greased muffin cups, rotating squares so corners do not overlap. Sprinkle 1 teaspoon of cheese into each cup. Top with one egg. Sprinkle with green onion, salt and pepper. Place on a baking sheet. Bake at 350° for 25-30 minutes or until eggs are completely set and pastry is golden brown., Meanwhile, in a saucepan, combine the salsa ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until onion is tender. Serve with egg cups.

Nutrition Facts : Calories 198 calories, Fat 11g fat (5g saturated fat), Cholesterol 229mg cholesterol, Sodium 771mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 9g protein.

CHEWY EGGNOG COOKIES



Chewy Eggnog Cookies image

These are amazingly soft and chewy eggnog cookies that I'm sure you will enjoy.

Provided by eye candy

Categories     Holidays and Events Recipes     Christmas     Desserts     Christmas Cookie Recipes

Time 1h30m

Yield 30

Number Of Ingredients 14

2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup unsalted butter, melted
1 cup white sugar
½ cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon rum extract
½ cup vegan eggnog
1 ½ cups powdered sugar
3 ½ tablespoons vegan eggnog, or to taste
¼ teaspoon ground cinnamon, or to taste

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.

Nutrition Facts : Calories 153.3 calories, Carbohydrate 25.5 g, Cholesterol 24.6 mg, Fat 5.2 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 3 g, Sodium 70.1 mg, Sugar 16.4 g

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