Sunday, December 5, 2010
I love the taste of egg nog in these holiday cookies. I use extra egg nog in the icing and double layer it on every batch.
I’ve also made these a large splash of rum…even more delicious.
Bon Appetit and look for the quick desserts I did today with egg nog ice cream.
Egg Nog Cookies
1 cup Egg Nog
1 cup margarine
1 cup white sugar
1 large egg
3 1/4 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups confectioners’ sugar
3 Tbsp. Egg Nog
Preheat oven to 350 degrees F. Grease cookie sheets.
In a medium bowl, cream together margarine and white sugar
until smooth. Stir in 1 egg and 1 cup egg nog.
Combine flour, baking powder, baking soda and salt; stir into the
sugar mixture so it is well blended.
Drop by rounded spoonfuls onto prepared cookie sheet or roll out
dough and use your favorite holiday cookie cutters!
Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet
for 5 minutes before removing to a wire rack to cool completely.
To prepare the icing, put the confectioners’ sugar into a small
bowl. Stir in the remaining eggnog one tablespoon at a time until
the desired consistency is reached. Spread onto cooled cookies
and let dry before serving.
I had to throw some quick desserts together today and with the help of egg nog ice cream, I had some delicious after thoughts in no time flat.
Egg nog ice cream with a fresh pomegranate seeds - this was delicious and I forget just how good fresh pomegranate is.
Crushed ginger cookies topped with egg nog ice cream, chocolate, and peppermint sprinkles.
Posted by Susan York at 6:26 PM