Best Glazed Eggnog Cookies Recipes

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GLAZED EGGNOG SPRITZ COOKIES



Glazed Eggnog Spritz Cookies image

These cookies are the perfect thing to usher in the holidays, especially if you are a fan of the flavors of rum, nutmeg and vanilla. These came from a Pilsbury magazine from several years back. Though these are a little labor intensive due ot the cookie press and glaze, the compliments you will receive will make it worthwhile in the end.

Provided by Johnsdeere

Categories     Dessert

Time 16m

Yield 4 dozen, 24 serving(s)

Number Of Ingredients 12

3/4 cup granulated sugar
1 cup butter or 1 cup margarine, softened
2 teaspoons vanilla
2 teaspoons rum flavoring
1 egg
2 1/4 cups flour
1 teaspoon ground nutmeg
2 tablespoons butter or 2 tablespoons margarine, melted
1 cup powdered sugar
1 teaspoon rum flavoring
1 tablespoon water
1/2 teaspoon ground nutmeg

Steps:

  • Heat oven to 350 degrees.
  • In large bowl beat sugar and 1 cup of butter.
  • Beat vanilla, 2 teaspoons of rum flavoring and egg until smooth.
  • Beat in flour and 1 teaspoon nutmeg.
  • Place 1/4 of the dough at a time into your cookie press.
  • On a ungreased cookie sheet, form desired shapes with dough.
  • Bake 6 to 10 minutes, until edges are lightly browned. Cool 1 minute, remove from cookie sheet to wire rack.
  • Once cool, mix ingredients for the Rum glaze and drizzel on each cooled cookie.

Nutrition Facts : Calories 168.6, Fat 9, SaturatedFat 5.6, Cholesterol 31.7, Sodium 64.6, Carbohydrate 20.3, Fiber 0.3, Sugar 11.3, Protein 1.6

EGGNOG GLAZED SPRITZ COOKIES



Eggnog Glazed Spritz Cookies image

A nice crisp cookie with a rum nutmeg glaze. This is from Land O Lakes holiday recipe collection with some modifications.

Provided by gmadvm

Categories     Dessert

Time 51m

Yield 4 dozen cookies, 48 serving(s)

Number Of Ingredients 10

1 cup butter, softened
2/3 cup sugar
1 egg
1 tablespoon vanilla
2 1/4 cups flour
1 teaspoon ground nutmeg
1 teaspoon rum extract
1 cup powdered sugar
1/4 cup butter, melted
2 -3 tablespoons white rum (or 1/4 teaspoon rum extract and 2 tbsp hot water)

Steps:

  • Combine butter, sugar, egg, vanilla and rum extract in large bowl. Beat at medium speed, scraping often until creamy. Reduce speed to low, add flour and nutmeg. Beat until well mixed.
  • Fill cookie press. Press dough 1 inch apart on to ungreased cookie sheets. Bake at 375 for 6-10 minutes or until edges are lightly browned.
  • Stir together the glaze ingredients. Add additional rum or rum extract/hot water to desired glazing consistency. You can microwave the glaze for a few seconds to make the glaze more fluidy. While still warm, brush the tops of cookies with glaze. Sprinkle with candies if desired.

Nutrition Facts : Calories 88.3, Fat 5, SaturatedFat 3.1, Cholesterol 17.1, Sodium 35.7, Carbohydrate 9.8, Fiber 0.2, Sugar 5.3, Protein 0.8

GLAZED EGGNOG MADELEINES FROM HOLIDAY COOKIES



Glazed Eggnog Madeleines from Holiday Cookies image

Text excerpted from HOLIDAY COOKIES © 2017 by Elisabet der Nederlanden ||| These tender-crumbed cookie-cakes are a classic French treat and perfect alongside a cup of coffee or tea. The flavors of eggnog put this recipe squarely in the holiday realm, making it a great addition to your seasonal cookie assortment. For the best results, chill the batter and freeze the pan. The madeleines are best when eaten the day they are made.

Provided by Food.com

Categories     Dessert

Time 42m

Yield 24 cookies

Number Of Ingredients 14

1 1/2 cups cake flour
1/2 teaspoon baking powder
1 pinch ground cloves
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
2 eggs, yolks
2 egg yolks
3/4 cup granulated sugar
3 tablespoons Bourbon or 3 tablespoons cognac
3 tablespoons heavy cream
3/4 cup unsalted butter, melted and cooled
2/3 cup powdered sugar
1 tablespoon whole milk
1 pinch of freshly grated nutmeg

Steps:

  • SPECIAL EQUIPMENT:.
  • 12-mold standard-size madeleine pan, 1-tablespoon cookie scoop (optional), wooden skewer or similar tool.
  • To make the madeleines:.
  • Sift the flour, baking powder, and cloves into a bowl, then whisk in the salt and nutmeg. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, yolks, and granulated sugar and whisk on medium-high speed for 5 minutes, until pale and airy. Remove the bowl from the mixer stand, add the flour mixture, and, using a rubber spatula, fold in gently. Add the bourbon, cream, and 1⁄2 cup of the melted butter and continue to fold gently until the ingredients are incorporated. Cover the bowl and refrigerate for 30 minutes.
  • Meanwhile, brush the madeleine molds with 2 tablespoons of the remaining butter, then place the pan in the freezer for 10 minutes.
  • Position an oven rack in the middle of the oven and preheat the oven to 375°F Remove the pan from the freezer. Using the scoop or two tablespoons, scoop a rounded tablespoon of batter into each prepared mold. Then, using the wooden skewer, spread the batter gently to evenly.
  • fill the mold. Bake the madeleines for about 12 minutes, until lightly golden brown and a slightly raised bump forms in the center of each one.
  • Transfer the pan to a wire rack and let cool for 5 minutes. Using a fork, gently loosen each madeleine from its mold, then tip the pan to turn the madeleines onto the rack, scalloped side up, and let cool completely.
  • Wash and dry the pan, brush the molds with the remaining 2 tablespoons butter, and place the pan in the freezer for 10 minutes. Fill the molds with the remaining batter, then bake and cool the same way.
  • To make the glaze:.
  • In a bowl, whisk together the confectioners' sugar, milk, and nutmeg to the thickness of heavy cream. One by one, dip each madeleine into the glaze at an angle, covering about 1 inch. Place them back on the cooling rack until ready to serve.
  • Recipe courtesy of Holiday Cookies by Elisabet der Nederlanden.
  • Get the book here: https://www.amazon.com/Holiday-Cookies-Showstopping-Recipes-Sweeten/dp/0399580255/.

Nutrition Facts : Calories 141.3, Fat 7.3, SaturatedFat 4.4, Cholesterol 47.2, Sodium 64.6, Carbohydrate 16.5, Fiber 0.1, Sugar 9.6, Protein 1.6

GLAZED EGGNOG COOKIES



Glazed Eggnog Cookies image

I borrowed this picture of these so they don't look exactly like the should, but u get the idea. I need to start taking pix of the things I bake beside cakes, I guess..lol. They are kind of like a teacake and taste wonderful whether u add the brandy or not.

Provided by Dee Stillwell

Categories     Cookies

Time 25m

Number Of Ingredients 14

1 c butter, softened
1 c granulated sugar
2 large egg yolks
1 c commercial eggnog (minus 2 tbl if replacing that with brandy)
3 1/4 c unbleached white flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp freshly grated nutmeg
EGGNOG GLAZE
1 1/2 c powdered sugar
1 Tbsp butter, softened
2 - 3 Tbsp eggnog (less if using brandy)
2 tsp brandy (brandy extract can be substituted) optional

Steps:

  • 1. Preheat oven to 350 degrees. prepare cookie sheeets with parchment paper. set aside.
  • 2. Cream butter and suger together, beat in egg yolks, eggnog and brandy(optional)
  • 3. Sift dry ingredients together and mix into wet ingredients just until blended.
  • 4. Scoop onto cookie sheets 2" apart. Bake for 8-10 minutes until very light brown. Cool for 10 minutes and finish cooling of a wire rack.
  • 5. Mix glaze ingredients together adding enough eggnog to make a thick glaze. Dip tops or drizzle tops of cookies with glaze and dust with freshly grated nutmeg. Enjoy!

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