Melt Away Coffeecake Recipe 55

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EGGNOG MELTAWAY COOKIES



Eggnog Meltaway Cookies image

The secret to these cookies' melt-in-your-mouth texture is the confectioners' sugar, which easily comes together with almonds in a food processor. The flavors of rum, bourbon and nutmeg make the little snowball lookalikes taste just like your favorite holiday drink.

Provided by Food Network Kitchen

Categories     dessert

Time 2h55m

Yield 4 dozen cookies

Number Of Ingredients 9

1 cup blanched almonds (skinless)
2 cups confectioners' sugar
2 sticks (1 cup) unsalted butter, at room temperature
1 tablespoon bourbon
2 teaspoons rum extract
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour (see Cook's Note)
1/2 teaspoon fine salt
1 tablespoon freshly grated nutmeg, plus more for serving

Steps:

  • Line 2 baking sheets with parchment.
  • Put the almonds and 1/2 cup of the confectioners' sugar in the bowl of a food processor and process until very finely ground, about 2 minutes. Add the butter and process until smooth, 30 seconds to 1 minute. Scrape the dough off the inside of the bowl if needed. Add the bourbon and rum and vanilla extracts and pulse until smooth. Add the flour and salt and pulse until the dough forms a ball.
  • Roll mounded teaspoons of the dough into balls about 1 inch wide and place on the prepared baking sheets about 1 inch apart. Refrigerate for 30 minutes.
  • Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
  • Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are firm when gently pressed, completely dry and just beginning to crack at the top, 20 to 25 minutes. Cool the cookies on the sheets for 5 minutes; they will firm as they cool.
  • Meanwhile, put the nutmeg and remaining 1 1/2 cups confectioners' sugar in a pie plate or wide baking dish and mix well. Toss the warm cookies very gently in the sugar mixture until evenly coated; the cookies need to be warm for the first coating of sugar to stick. Cool the cookies on a wire rack completely, about 30 minutes, then toss again in the sugar mixture so they are very white. Sprinkle with additional grated nutmeg.
  • Store the cookies in a little bit of extra confectioners' sugar in an airtight container for up to a week.

MELT-AWAY COFFEECAKE RECIPE - (5/5)



Melt-Away Coffeecake Recipe - (5/5) image

Provided by lwilkosz

Number Of Ingredients 13

Melt-Away Topping:
1/3 cup butter or margarine, softened
1 3/4 cups unsifted all-purpose flour
1 cup sugar
3 tsp baking powder
1 tsp salt
1 egg
1 cup milk
1 1/2 cups bran, corn or wheat flakes
1/4 cup brown sugar
2 tbs flour
1 tsp ground cinnamon
2 tbs cold butter or margarine

Steps:

  • Preheat oven to 350. Grease 9x9" square pan. With electric mixer, beat butter or margarine until softened. Add all ingredients except cereal flakes and Melt-Away Topping. Beat at low speed about 2 minutes. Stir in cereal flakes. Turn batter into prepared plan. Sprinkle with Melt-Away Topping. Bake about 35-40 minutes or until cake tester inserted in center comes out clean. Melt-Away Topping: Mix brown sugar, flour, ground cinnamon, and cold butter or margarine until crumbly.

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