Glazed Eggnog Cookies Recipes

EGGNOG GLAZED SPRITZ COOKIES

Steps:

• Heat oven to 375°F.
• Combine 1 cup butter, sugar, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and nutmeg; beat at low speed until well mixed.
• Fit cookie press with template; fill with dough. Press dough 1 inch apart onto ungreased cookie sheets. Bake 6-10 minutes or until edges are very lightly browned.
• Stir together powdered sugar, 1/4 cup butter, rum extract and enough hot water for desired glazing consistency in small bowl. While still warm, brush tops of warm cookies with glaze; sprinkle with candies, if desired.

GLAZED EGGNOG SPRITZ

Steps:

• Heat oven to 350°F (if using dark or nonstick cookie sheet, heat oven to 325°F). In large bowl, beat granulated sugar and 1 cup butter with electric mixer on medium speed until fluffy. Beat in vanilla, 2 teaspoons rum extract and the egg until smooth. Beat in flour and 1 teaspoon nutmeg.
• Place 1/4 of the dough at a time in cookie press. On ungreased cookie sheet, form desired shapes with dough.
• Bake 6 to 10 minutes until edges are lightly browned. Cool 1 minute; remove from cookie sheet to cooling rack.
• In small bowl, stir all glaze ingredients except nutmeg with spoon until smooth and thin enough to drizzle. Pour mixture into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle glaze on cookies. Before glaze is set, sprinkle 1/2 teaspoon nutmeg over cookies.

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.

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.

GLAZED EGGNOG MADELEINES FROM HOLIDAY COOKIES

Steps:

• SPECIAL EQUIPMENT:.
• 12-mold standard-size madeleine pan, 1-tablespoon cookie scoop (optional), wooden skewer or similar tool.
• To make the madeleines:.
• Sift the flour, baking powder, and cloves into a bowl, then whisk in the salt and nutmeg. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, yolks, and granulated sugar and whisk on medium-high speed for 5 minutes, until pale and airy. Remove the bowl from the mixer stand, add the flour mixture, and, using a rubber spatula, fold in gently. Add the bourbon, cream, and 1⁄2 cup of the melted butter and continue to fold gently until the ingredients are incorporated. Cover the bowl and refrigerate for 30 minutes.
• Meanwhile, brush the madeleine molds with 2 tablespoons of the remaining butter, then place the pan in the freezer for 10 minutes.
• Position an oven rack in the middle of the oven and preheat the oven to 375°F Remove the pan from the freezer. Using the scoop or two tablespoons, scoop a rounded tablespoon of batter into each prepared mold. Then, using the wooden skewer, spread the batter gently to evenly.
• fill the mold. Bake the madeleines for about 12 minutes, until lightly golden brown and a slightly raised bump forms in the center of each one.
• Transfer the pan to a wire rack and let cool for 5 minutes. Using a fork, gently loosen each madeleine from its mold, then tip the pan to turn the madeleines onto the rack, scalloped side up, and let cool completely.
• Wash and dry the pan, brush the molds with the remaining 2 tablespoons butter, and place the pan in the freezer for 10 minutes. Fill the molds with the remaining batter, then bake and cool the same way.
• To make the glaze:.
• In a bowl, whisk together the confectioners' sugar, milk, and nutmeg to the thickness of heavy cream. One by one, dip each madeleine into the glaze at an angle, covering about 1 inch. Place them back on the cooling rack until ready to serve.
• Recipe courtesy of Holiday Cookies by Elisabet der Nederlanden.
• Get the book here: https://www.amazon.com/Holiday-Cookies-Showstopping-Recipes-Sweeten/dp/0399580255/.

GLAZED EGGNOG SPRITZ COOKIES

Steps:

• Heat oven to 350 degrees.
• In large bowl beat sugar and 1 cup of butter.
• Beat vanilla, 2 teaspoons of rum flavoring and egg until smooth.
• Beat in flour and 1 teaspoon nutmeg.
• Place 1/4 of the dough at a time into your cookie press.
• On a ungreased cookie sheet, form desired shapes with dough.
• Bake 6 to 10 minutes, until edges are lightly browned. Cool 1 minute, remove from cookie sheet to wire rack.
• Once cool, mix ingredients for the Rum glaze and drizzel on each cooled cookie.