Eggnog Santa Cut Outs Recipes

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EGGNOG CUT OUT COOKIE RECIPE



Eggnog Cut Out Cookie Recipe image

Provided by marian

Number Of Ingredients 8

2 cups sugar, granulated
2 cups butter, salted
2 large eggs
2 tsp vanilla extract
1/3 cup eggnog
6 cups all-purpose flour
1 tsp cinnammon
1 tsp nutmeg

Steps:

  • Cream the butter and sugar together in the bowl of an electric mixer on low speed, using the paddle attachment. Mix until incorporated - for about 30 seconds. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking; not ideal if you'd like the cookie to hold its shape.
  • Add eggs, vanilla, extract and eggnog slowly and mix. Scrape down the bowl with your spatula if needed and mix again.
  • Whisk the flour, cinnamon and nutmeg together in a separate bowl. Add all of the flour mixture to the mixer bowl. Place a large tea towel between the edge of the bowl and the electric mixer so that the flour won't escape. Mix on low speed for 30 seconds. Remove the tea towel and observe the dough mixing; the dough should peel away from the sides of the mixer and clump around the paddle attachment. You can also test the dough by pinching it between your thumb and index finger. If it's soft but not sticky, it's just right. If it's too sticky when you pinch it between your fingers, add flour, ¼ cup at a time, and mix until you're happy with the texture. There are various reasons why a dough can be too dry or too sticky, ranging from humidity in the environment, to what kind of flour you use, the fat content of the butter etc., however, there are ways to fix the issues if you run into them. Already mentioned, add flour if your dough is too sticky, and if it's too dry, make sure you've mixed it as best as you can first, and if it's still too dry, add a little water or milk until your dough comes together.
  • Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge or freezer for a minimum of 1 hour.
  • Cut out cookie shapes. Place on parchment paper-lined baking sheets. Re-roll scraps and repeat. If your dough gets too soft to work with, place in the fridge or freezer periodically to firm up again.
  • Once all cut out, put cookie dough shapes back into the fridge or freezer for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
  • Preheat your oven to 375°F or 190°C.
  • Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
  • Let cookies cool to room temperature and decorate if you like! If you're new to decorating cookies, here is a cookie decorating tutorial with everything you'll need to know to begin!

EGGNOG CUTOUTS



Eggnog Cutouts image

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield about 36 cookies

Number Of Ingredients 12

2 1/2 cups all-purpose flour, plus more for dusting
1 1/4 teaspoons freshly grated nutmeg
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 1/2 sticks unsalted butter,at room temperature
1 cup granulated sugar
1 large egg plus 1 egg yolk, at room temperature
1 tablespoon brandy
1 teaspoon vanilla extract
2 cups confectioners' sugar
2 tablespoons meringue powder
White nonpareils, for decorating (optional)

Steps:

  • Sift the flour, 1 teaspoon nutmeg, 1/2 teaspoon cinnamon and the salt into a large bowl. Beat the butter and granulated sugar in a separate large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the whole egg, egg yolk, the brandy and vanilla. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough in half, wrap in plastic wrap and refrigerate until firm, 1 hour.
  • Line 2 baking sheets with parchment paper. Dust each piece of dough with flour and roll out between pieces of parchment to 1/4 inch thick. Refrigerate 15 minutes. Cut into shapes and transfer to the baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Bake the cookies, switching the pans halfway through, until just golden, 11 to 13 minutes. Let cool 5 minutes, then transfer to racks to cool completely.
  • Make the icing: Beat the confectioners' sugar, meringue powder, the remaining 1/4 teaspoon each cinnamon and nutmeg, and 3 to 4 tablespoons water with a mixer on high speed until smooth and thick. Transfer to a resealable bag and snip a small corner; pipe onto the cookies and decorate with nonpareils. Let set 30 minutes.

EGGNOG CUTOUT COOKIES



Eggnog Cutout Cookies image

I created this cookie recipe because my sons liked eggnog so much. After frosting the cookies, you can add to their festive flair by sprinkling them with colored sugar. -Glenna Tooman, Boise, Idaho

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
1 cup sugar
2 large eggs
2 tablespoons plus 1 teaspoon eggnog
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
ICING:
2 cups confectioners' sugar
1/4 teaspoon ground nutmeg, optional
4 to 5 tablespoons eggnog
Liquid or paste food coloring, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Stir in eggnog. Combine the flour, salt, baking soda and nutmeg; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 2 in. apart on greased baking sheets. , Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool. , In a small bowl, beat the confectioners' sugar, nutmeg, if desired, and enough eggnog to achieve icing consistency. Add food coloring, if desired. Spread over cooled cookies; let stand until set.

Nutrition Facts : Calories 164 calories, Fat 5g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 109mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.

EASIEST EGGNOG



Easiest Eggnog image

Would the night be complete without egg nog?

Provided by sal

Categories     Drinks Recipes     Eggnog Recipes

Time 5m

Yield 3

Number Of Ingredients 5

2 eggs, beaten
3 tablespoons sugar
2 ⅓ cups low-fat milk
1 teaspoon vanilla extract
1 dash ground nutmeg

Steps:

  • Blend together eggs, sugar, milk, vanilla and nutmeg. Serve chilled.

Nutrition Facts : Calories 200.8 calories, Carbohydrate 22.1 g, Cholesterol 156.5 mg, Fat 7.4 g, Fiber 0.1 g, Protein 10.5 g, SaturatedFat 3.6 g, Sodium 119.3 mg, Sugar 22 g

EGGNOG



Eggnog image

Classic Gourmet Magazine Eggnog

Categories     Alcoholic     Gourmet     Drink

Yield Makes about 6 cups

Number Of Ingredients 10

3 cups whole milk
7 large eggs
1 cup sugar
2 cups heavy cream
1/3 cup bourbon
1/3 cup Cognac or other brandy
1 teaspoon vanilla
Garnish: freshly grated nutmeg
Special Equipment
an instant-read thermometer

Steps:

  • Bring milk just to a boil in a 2-quart heavy saucepan. Whisk together eggs and sugar in a large bowl, then add hot milk in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture registers 170°F on thermometer, 6 to 7 minutes.
  • Pour custard through a fine-mesh sieve into cleaned large bowl and stir in cream, bourbon, brandy, and vanilla. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24.

EGGNOG SANTA CUT-OUTS



Eggnog Santa Cut-Outs image

I just love eggnog, it's so seasonal and yummy. What better than in Christmas cookies! Recipe yield depends on the size of the cutters you use.Prep time includes 1 hour chill time.

Provided by Annacia

Categories     Dessert

Time 1h18m

Yield 24 serving(s)

Number Of Ingredients 9

3/4 cup sugar
3/4 cup butter, softened
1/3 cup eggnog
1 egg
1 teaspoon vanilla extract
2 1/2 cups flour
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon baking powder

Steps:

  • In a large bowl, combine sugar and butter. Beat until mixture is creamy, about 2 minutes.
  • Add 1/3 cup eggnog, egg and vanilla; continue beating until well combined. Reduce the speed to low; add flour, baking powder, nutmeg and salt. Beat until dough is well mixed.
  • Divide the dough in half and wrap each in plastic wrap. Refrigerate until it is firm, at least one hour.
  • Preheat oven to 375°F Roll out dough, one half at a time on a lightly floured work surface to a ¼-inch thickness. Cut out the cookies with a Santa shape or your favorite holiday cutter. Place the cookies 2 inches apart on ungreased baking sheets.
  • Bake the Santa cookies for 8 to 10 minutes or until the edges are lightly browned. Remove from the oven and cool completely.
  • Frost with your favorite icing or decorate with sprinkles and candies.

Nutrition Facts : Calories 131.1, Fat 6.4, SaturatedFat 3.9, Cholesterol 26.1, Sodium 85.3, Carbohydrate 16.8, Fiber 0.4, Sugar 6.6, Protein 1.8

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