Steinbach Nutcrackers

Steinbach Nutcrackers

Tuesday, December 15, 2009


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)
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
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
and 1/4 teaspoon nutmeg. Sprinkle lightly over
freshly glazed eggnog latte cookies and....
Eat with Joy!

1 comment:

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