Glazed Eggnog Cookies Recipes

GLAZED EGGNOG COOKIES

Steps:

• 1. Preheat oven to 350 degrees. prepare cookie sheeets with parchment paper. set aside.
• 2. Cream butter and suger together, beat in egg yolks, eggnog and brandy(optional)
• 3. Sift dry ingredients together and mix into wet ingredients just until blended.
• 4. Scoop onto cookie sheets 2" apart. Bake for 8-10 minutes until very light brown. Cool for 10 minutes and finish cooling of a wire rack.
• 5. Mix glaze ingredients together adding enough eggnog to make a thick glaze. Dip tops or drizzle tops of cookies with glaze and dust with freshly grated nutmeg. Enjoy!

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.

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.

EGGNOG GLAZE

Steps:

• In a medium bowl, combine all ingredients adding enough eggnog for desired consisitency.

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/.