Eggnog Biscuits Recipes

FROSTED EGGNOG COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggnog. Combine flour, baking soda and nutmeg; gradually add to creamed mixture and mix well. Shape into four 10-in. rolls; wrap each in plastic wrap. Refrigerate overnight., Preheat oven to 375°. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool., For icing, in a large bowl, beat butter until fluffy. Add confectioners' sugar and eggnog; beat until smooth. Frost cookies. Store in an airtight container.

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.

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-BISQUICK BISCUITS BY CIN

Steps:

• 1. Pre-heat your oven to 400°F. Melt 1/2 c butter. Pour half of the melted butter into a baking dish and set aside. Reserve rest for later.
• 2. In a small mixing bowl place 2 c Bisquick. Now make a well in the middle of the Bisquick and pour in your eggnog a bit at a time, stirring together, to get a wet sticky batter.
• 3. You don't want it dry, but not too wet either (use as much as needed).
• 4. Drop biscuit dough by spoonfuls into the baking dish, with the melted butter already in it. Press down a bit with the back of a buttery spoon (not too flat though).
• 5. Now pour the reserved melted butter over the biscuits (being sure each biscuit get some). Bake for 12-to-14 minutes, until golden brown.
• 6. I made 6 nice size biscuits.

EGGNOG BISCOTTI

Steps:

• Preheat oven to 375°. Beat butter and sugar until blended. Beat in eggs, 1 at a time. Beat in eggnog and vanilla. In another bowl, whisk together flour, baking powder, nutmeg and salt; gradually beat into butter mixture (dough will be sticky)., Divide dough in half. On a greased baking sheet, shape each portion into a 12x3-in. rectangle. Bake until a toothpick inserted in center comes out clean, 16-19 minutes. Reduce oven setting to 300°. Remove rectangles from pans to wire racks; cool 10 minutes. , Place rectangles on a cutting board. Using a serrated knife, trim ends of rectangles and cut diagonally into 1/2-in. slices. Return to baking sheets, cut side down. Bake until firm, about 10 minutes per side. Remove from pans to wire racks; cool completely. , Mix glaze ingredients. Drizzle over biscotti with a spoon.

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.