Eggnog Cookies

Eggnog Cookies

  • Prepare: 50M
  • Cook: 10M
  • Total: 14H 15M
Eggnog Cookies

Eggnog Cookies

Ingredients

  • Refrigerated

    • 1 Egg, large
  • Condiments

    • 2 tbsp Corn syrup, light
  • Baking & Spices

    • 1 tsp Baker's ammonia or 2 teaspoons baking powder
    • 2 cups Confectioners' sugar or glazing sugar
    • 3 1/2 cups King arthur all-purpose flour, Unbleached
    • 1/4 tsp Nutmeg, ground
    • 3/4 tsp Salt
  • Dairy

    • 1 cup Butter, unsalted
  • Beer, Wine & Liquor

    • 3/8 tsp Eggnog flavor
  • Time
  • Prepare: 50M
  • Cook: 10M
  • Total: 14H 15M

Found on

Description

Holiday cutout cookies should be thin, light and crisp, sturdy enough to decorate, yet tender rather than hard. And flavor? Eggnog is simply wonderful.

Ingredients

  • 1 cup unsalted butter
  • 2 cups confectioners sugar or glazing sugar
  • 2 tablespoons light corn syrup
  • 3/8 teaspoon eggnog flavor
  • 1/4 to 1/2 teaspoon ground nutmeg, optional
  • 3/4 teaspoon salt
  • 1 large egg, lightly beaten with 2 tablespoons water
  • 1 teaspoon bakers ammonia or 2 teaspoons baking powder
  • 3 1/2 cups King Arthur Unbleached All-Purpose Flour

Directions

  • Cream together the butter, confectioners sugar, and corn syrup until light and fluffy. Beat in the eggnog flavor, nutmeg, and salt. Add the bakers ammonia or baking powder to the egg and water, and stir to dissolve. Add this mixture, along with the flour, to the ingredients in the bowl, and beat until smooth. Divide the dough in three pieces, wrap them in plastic wrap, and refrigerate for 1 hour, or overnight. If the dough has been in the fridge for 1 hour, give it about 20 to 25 minutes to warm up a bit. If its been refrigerated overnight, let it rest at room temperature, covered, for about an hour and 15 minutes. While the dough is resting, preheat your oven to 350°F. Roll the dough 1/8 thick on a lightly floured work surface (a silicone rolling mat works well here). Cut out shapes, and transfer to ungreased or parchment-lined cookie sheets. If desired, whisk 1 egg white with 1 tablespoon water, paint the cookies with this egg wash, and sprinkle with colored sugar. Bake the cookies just until theyre slightly brown on the edges, or until they feel firm, about 8 to 10 minutes. Let the cookies cool on the baking sheet for several minutes, or until theyre set. Transfer them to a rack to cool completely. Cookies may be frosted after baking, if desired.
  • Serves: about 6 dozen 2 1/2 cookies
  • Prepare: 35 mins. to 50 mins.
  • Cook Time: 8 mins. to 10 mins.
  • TotalTime:
kingarthurflour.com

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Title:

Eggnog Cookies Recipe | King Arthur Flour

Descrition:

Thin, crisp rollout cookies feature the holiday flavor of eggnog.

Eggnog Cookies

  • Refrigerated

    • 1 Egg, large
  • Condiments

    • 2 tbsp Corn syrup, light
  • Baking & Spices

    • 1 tsp Baker's ammonia or 2 teaspoons baking powder
    • 2 cups Confectioners' sugar or glazing sugar
    • 3 1/2 cups King arthur all-purpose flour, Unbleached
    • 1/4 tsp Nutmeg, ground
    • 3/4 tsp Salt
  • Dairy

    • 1 cup Butter, unsalted
  • Beer, Wine & Liquor

    • 3/8 tsp Eggnog flavor

The first person this recipe

kingarthurflour.com

kingarthurflour.com

226 0

Found on kingarthurflour.com

King Arthur Flour

Eggnog Cookies Recipe | King Arthur Flour

Thin, crisp rollout cookies feature the holiday flavor of eggnog.