Baked lots of Eggnog cookies for the cookie exchange I'm going to on Sunday. I had to bake 12 dozen cookies. I should have picked out an easier recipe that was not so much work. I haven't made shaped cookies in a very long time. The recipe for Eggnog cookies is in the recipe section in my blog. I couldn't find a cookie cutter shaped like a cute coffee cup and hope some day I'll find one.
Brayden's getting his heart check up. It's been 2 years since his last echo and check up at Doernbecher Children's Hospital. Dr. Robin said Brayden is still doing great but still needs to be back in 2 years for another echo and check up.
I love to bake and try new recipes I find in newspapers or on the Internet.
I need to bake 12 dozen cookies and have them done by Sunday so I'll be busy baking for a few hours.
Here is a recipe I found today that sure sounds yummy! :)
Cleo Coyle’s EggnogLatte Cookies
YIELDS: About 4 dozen cookies of 2-inches in diameter (smaller will yield more, larger less) INGREDIENTS: 1 cup (2 sticks) salted butter 3/4 cup granulated white sugar 1/2 cup eggnog 1 egg 1 tsp vanilla 2-1/2 cups flour, sifted (plus extra for rolling) 1 teaspoon ground nutmeg 1 teaspoon baking powder Eggnog Glaze Nutmeg Sugar
(1) One bowl mixing method: First cream butter and sugar, and then measure in eggnog, egg, vanilla, nutmeg, sifted flour, and baking powder. Mix until a smooth dough forms, but do not over mix or you will create gluten in your dough which will make your cookies tough instead of tender. (2) Chill it, baby: You have two options for this step: OPTION (A) . Easy Refrigerator Cookies: For this version, simply roll the dough into a thick log. Chill it several hours, until very firm, then roll the log in granulated sugar and slice up. Arrange cookie dough slices on a baking sheet that.s been lined, greased, or coated with cooking spray to prevent sticking. Using a spatula, flatten the cookie dough rounds into circles of about 2- inches in diameter. To prevent sticking as you flatten, place a small square of parchment or wax paper between cookie dough and spatula. If you don.t plan on glazing the finished cookie, one option is to sprinkle tops with a bit of my Nutmeg Sugar before baking (bake time & temp in Step 3).
OPTION (B) . Rolled Cookies (cookie-cutter): For this second method, form your freshly mixed dough into two thick discs. Wrap these separately in wax paper or plastic wrap, and allow to rest in the refrigerator for an hour or more. This helps flavors develop and hardens the butter in the dough, reducing the stickiness so you can work with it. (Chilling overnight is fine, too.) * Roll out the dough on a liberally floured surface to a thickness of 1/4 to 1/8 of an inch. Tip: Don.t roll any thinner than 1/8 of an inch otherwise your cookies may not hold their shapes. If you prefer a very thin cookie, then make the refrigerator cookies (see Step 2). One more tip: I intentionally made this dough very buttery so it will be able to take the extra flour that you use in the rolling process. But if you skipped chilling the dough, you may still have big trouble
rolling it, even with flour, so go back and chill it, baby!
* Cut the dough: Using a cookie cutter, cut the rolled out dough into any shape you like. Because these are eggnog .latte. inspired cookies, I like to use a cookie cutter in the shape of a cup. Stars, teddy bears, snowmen, and angels are nice ideas for this cookie, too.
(3) Bake: Preheat oven to 350° F. and bake on a cookie sheet for 10 to 12 minutes. Parchment paper and silicon sheets are a great help in preventing cookies from sticking.
Eggnog Glaze and/or sprinkle with Nutmeg Sugar. Allow to cool. These cookies are delicious plain. For a polished finish, brush tops of cooled cookies with my
CLEO.S EGGNOG GLAZE: In a saucepan warm 1/4 cup eggnog and 2 tablespoon butter over low heat. Do not allow this mixture to boil! If it does, you may get a scorched taste in your glaze. When butter is just melted, stir in 3 cups sifted confectioners. sugar. I like to add in 1/2 teaspoon rum extract. If you really like rum, you may want to increase this amount; if you dislike rum, simply leave out the extract. Keep stirring until the sugar is melted and a smooth glaze forms. If you did not sift the sugar, you may need to whisk the glaze to smooth out any clumping. You can also color this glaze with a few drops of food coloring.
Once glaze is smooth and well blended, use a pastry brush to glaze the cookies. Remember that the glaze is hot! Watch your fingers and do not allow young children to glaze or they may get burned. If you like the taste & texture of a finishing sugar, sprinkle with Nutmeg Sugar before glaze hardens.
NUTMEG SUGAR: Whisk together 1/4 cup granulated sugar and 1/4 teaspoon nutmeg. Sprinkle lightly over freshly glazed eggnog latte cookies and.... Eat with Joy!
I'm a SAHM, 48 and live in Gresham, Oregon. I started clipping coupons about 2 years ago and love finding sales that I can match up coupons too and I love to share the deals I find at www.weusecoupons.com
I usually shop at Safeway & Fred Meyer and sometimes Winco Foods.