Egg Nog Cookies {Cookie Week 2012 Day 6} Comfortably Domestic
1 teaspoon rum flavoring. 2 1/2 cups powdered sugar. 2-3 tablespoons eggnog. nutmeg, for sprinkling. Directions. Preheat the oven to 350ºF. In a medium bowl, stir together the flour and nutmeg to combine. In your mixer bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, vanilla and rum until well combined.
Nutmeg Logs, Rob's favorite christmas. Taste like eggnog, yummo
Add the nutmeg, egg and extracts; mix thoroughly. Stir in flour. If necessary, chill dough for easier handling. On a lightly floured surface, shape dough into 1/2-in.-diameter rolls; cut each into 3-in.-long pieces. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 15 minutes or until lightly browned.
Eggnog Logs with rum extract and nutmeg, this is one of our most
1. Whisk together the flour, baking powder, salt, and spices and set aside. 2. Next, cream the butter and sugar together in a stand mixer until light and fluffy. 3. Pour in the eggnog, vanilla, and egg yolks one at a time whilst mixing. 4. Gradually add in the flour, use a spatula to scrape down the sides. 5.
Families Hands, Festivus, Yummy Food, Delicious, Eggnog, Food Gifts
When making Eggnog Logs, it's important to chill the dough for several hours or overnight. This will help it firm up and make it easier to roll into ropes. Don't skip this step - it's crucial for getting the right texture! To make the icing for your Eggnog Logs, start with a small amount of water and add more as needed until the mixture is.
Eggnog Logs Recipe Taste of Home
1 - In large bowl or stand mixer, combine wet ingredients: sugar, butter, vanilla, rum extract, and egg; beat until light and fluffy. 2 - In another bowl, add flour and nutmeg; mix well. Add flour mixture to wet ingredients; mix well. Cover dough with plastic wrap; refrigerate 45 minutes for easier handling. 3 - Heat oven to 350F.
eggnog frosted nutmeg cookie logs Sweet Anna's
Form dough into ball and wrap in plastic wrap; refrigerate several hours or overnight. Preheat oven to 375℉ (190℃). Divide dough into 10 pieces; roll each piece into a 15-inch rope. Cut each rope into five 3 inch logs. Place 2 inches apart on ungreased cookie sheets. Bake 7 to 9 minutes until just lightly browned.
Eggnog Day (24th December) Days Of The Year
Make the eggnog cookies: Preheat oven to 350°F and prepare 3 half sheet baking pans with parchment paper (or one, if working in batches). In a large mixing bowl, add flour, baking soda, baking powder, salt, nutmeg, and cinnamon. Whisk well to combine, then set aside.
Carried Away with Vintage Gourmet Frosted Eggnog Logs
Step 1. In medium bowl, whisk together flour, salt and nutmeg to combine; set aside. In large bowl, cream butter and sugar for 2 to 3 minutes or until light and fluffy. Add egg, rum extract and vanilla extract, mix until fully incorporated. Gradually stir in flour mixture until a soft dough forms.
Eggnog Cookie Logs
Make the frosting by creaming the butter and sugar in the bowl of a stand mixer with the paddle attachment. Add rum, eggnog, nutmeg and cinnamon and mix until creamy and smooth. Set aside at room temperature. Line a few cookie sheets with parchment paper. Preheat oven to 325 degrees F with rack in upper third of oven.
Eggnog logs... Coolinarika
Whisk liquid ingredients. In a small bowl, add the eggnog, egg yolks, vanilla, and rum extract (if using). Beat together with a fork then drizzle the mixture into the mixing bowl as it is turned on to low speed. Continue to mix on low speed until all the liquid is incorporated. Scrape down the sides of the bowl.
Eggnog Logs Recipe Deliciously Creamy Holiday Treat Kitchen Aiding
Drop on the prepared pan at least 2 inches apart. Bake for 12-14 minutes or until lightly golden on the edges. Leave to cool on the cookie sheet for 5 minutes then transfer to a cooling rack to cool completely. To Prepare the Glaze: In a small bowl, whisk together powdered sugar, eggnog, vanilla and salt until smooth.
Carried Away with Vintage Gourmet Frosted Eggnog Logs
Egg Nog Logs are soft butter cookies infused with the flavors of egg nog, then topped with a rum flavored buttercream frosting.This alcohol free cookie is perfect for any holiday cookie platter! I know that I promised a 3rd slow cooker recipe, but since I have pretty much been living solely off of cookies and chai for the past two weeks, I couldn't hold out on cookie week any longer.
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Eggnog Logs Recipe Deliciously Creamy Holiday Treat Kitchen Aiding
For frosting, cream butter until lightly browned. Add 2 cups of confectioners' sugar and extracts; mix well. Beat in cream/eggnog and remaining sugar. If it's too thick, add more cream or eggnog 1 tsp at a time. If it's too thin, add more sugar 1/4 cup at a time. Frost cookies. Sprinkle with nutmeg. Pin the image below to save the eggnog.
Wood Cook Book Eggnog Logs
Make the cream cheese frosting. Beat together the softened butter and cream cheese in a large bowl until smooth and all of the lumps are gone. Add 1 cup of the confectioner's sugar and beat on medium speed to incorporate. Add the eggnog, vanilla and rum extract and beat until combined and the mixture is smooth.
NUTMEG LOG COOKIES * RUM or BRANDY * Glazed * EGGNOG shortbread
1 Preheat oven to 350 degrees, line 2 half sheet trays with parchment paper, spray with cooking spray. 2 Sift flour into a medium bowl add baking powder, nutmeg, ginger and cinnamon. Whisk to combine. 3 On a double boiler combine the eggs, brown sugar and salt, whisk until warm.
Desserts
In a mixing bowl cream butter and sugar. Add nutmeg, egg, and extracts mixing thoroughly. Stir in flour. If necessary, chill dough for easier handling.
