Eggnog Toffee Teacakes Recipes
EGGNOG TEA CAKES
Recipe from Land 'O Lakes. I made these one Sunday afternoon for an impromtu dinner party and they were a hit. I figured now's the season for eggnog!
Provided by JamesDeansGirl
Categories Dessert
Time 1h15m
Yield 4 dozen
Number Of Ingredients 8
Steps:
- Heat oven to 350*F.
- Cream the butter and 1 cup of the powdered sugar in a large bowl using an electric mixer on medium speed until creamy.
- Add the vanilla and rum extracts; blend well.
- Reduce mixer speed to low and add the flour, nutmeg, and salt; beat just until combined. (mixture will be dry and crumbly.).
- Stir in the pecans by hand.
- Shape dough into 1" balls; space 1" apart on ungreased cookie sheets.
- Bake 13-16 minutes, or until cookies are set.
- Cool on wire racks 10 minutes; roll in remaining powdered sugar while cookies are still warm.
Nutrition Facts : Calories 916, Fat 53.5, SaturatedFat 29.9, Cholesterol 122, Sodium 474.3, Carbohydrate 102.1, Fiber 2.9, Sugar 44.9, Protein 8.9
CONTEST-WINNING EGGNOG CAKE
This wonderful cake is full of eggnog flavor. I especially like to serve it around the holidays.-Debra Frappolli, Wayne, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Add extracts. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into two greased 9-in. round baking pans. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat whisking constantly; cook and stir until thickened, about 2 minutes. Cool to room temperature., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in eggnog mixture and vanilla until smooth. Spread between layers and over top and sides of cake. If desired, decorate with decorating gel. Store in the refrigerator.
Nutrition Facts : Calories 372 calories, Fat 20g fat (12g saturated fat), Cholesterol 104mg cholesterol, Sodium 417mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.
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