luffy. Beat in egg yolks, eggnog and rum extract. Gradually mix
aste.
Add in the eggnog, vanilla extract and egg yolks
long time for these cookies to bake; begin checking for
butter, egg, and 2 tablespoons eggnog until well blended.
Drop
For cake: Preheat oven to 350\u00b0F.
In large bowl combine all ingredients; beat on medium speed for 3 minutes.
Pour into 3 well-greased 8-inch round cake pans and bake for 20 minutes or when you stick knife in center it comes out clean. Cool 10 minutes, then remove from pan. Cool completely, then frost.
For cream cheese frosting: In small bowl beat cheese until fluffy. Gradually beat in sugar. Add eggnog, 1/2 teaspoon at a time. Stir in food coloring to desired color. Fill and frost cake layers.
grainy paste.
Add eggnog, vanilla and egg yolks and
grainy paste.
Add eggnog, vanilla and egg yolks and
Cream shortening, sugars, vanilla, egg and eggnog.
Sift together flour, soda, salt and nutmeg; then add to sugar mixture. Add nuts.
Drop by spoonfuls on cookie sheet.
Bake at 350\u00b0 for 10 to 12 minutes.
Preheat oven to 300\u00b0.
Combine flour, baking powder, cinnamon and nutmeg.
Mix and set aside.
Cream butter and sugar with electric mixer, add eggnog, vanilla and yolks.
Beat until smooth. Add flour mixture and beat on low until combined.
Drop by teaspoonful on ungreased cookie sheet, 1 inch apart.
Sprinkle lightly with more nutmeg.
Bake for 20 minutes or until lightly browned.
Yields 3 dozen.
Cream butter and sugar until light and fluffy.
Add eggnog, nutmeg and soda.
Mix well.
Add enough flour to make a stiff dough.
Chill.
Roll out on lightly floured surface and cut with cookie cutter or knife.
Brush with slightly beaten egg white and decorate with candied fruits or colored sugar, if desired.
Bake at 375\u00b0 for 8 to 10 minutes or until delicately brown.
Preheat oven to 300 degrees F (150 degrees C).
Combine the flour, baking powder, cinnamon and nutmeg. Mix well and set aside.
Cream together the sugar and butter. Add eggnog, vanilla and egg yolks and beat until smooth.
Add the flour mixture and mix until combined; be careful not to overmix.
Drop by rounded teaspoonfuls onto ungreased baking sheets 1 inch apart. Sprinkle lightly with nutmeg. Bake for 23 to 25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with a spatula.
Preheat oven to 325 degrees F (165 degrees C).
Combine flour, baking powder, cinnamon, and nutmeg. Mix well with a wire whisk and set aside.
Cream sugar and butter until it forms a grainy paste. Stir in eggnog, vanilla, and egg yolks. Beat at medium speed until smooth. Add flour mixture and beat at low speed just until combined.
Drop cookie dough by rounded teaspoonfuls onto ungreased baking sheets, 1 inch apart. Sprinkle lightly with nutmeg. Bake for 20 to 25 minutes, or until bottoms turn light brown.
Preheat oven to 300\u00b0F (150\u00b0C).
Combine flour, baking powder, cinnamon and nutmeg.
Cream sugar and butter until light.
Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth.
Add flour mixture and beat at low speed until just combined.
Do not overmix.
Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart.
Sprinkle lightly with nutmeg.
Bake 20 to 23 minutes until bottoms turn light brown.
Cream margarine and sugar substitute.
Beat in eggs, water and vanilla.
Combine flour, baking soda and salt in a small bowl. Add dry mix to creamed mixture, stirring to blend thoroughly. Stir in chocolate mini-chips.
Bake at 375\u00b0 for 8 to 10 minutes. This cookie will not brown as other chocolate chip cookies.
Makes about 7 dozen.
For cookies:
Sift together flour, salt, nutmeg and salt. Cream butter, add sugar, cream until fluffy. Add extract and mix, add egg and mix well. Add sifted ingredients gradually and mix. Chill thoroughly. Preheat oven to 350 while chilling.
Allow 1 tablespoon of dough per cookie, shape into balls and back 12-15 minutes in preheated oven. Cool and frost with Rum icing.
To make Rum Icing:
Cream butter, add extracts and mix. Add powdered sugar gradually and mix well. Add milk and mix.
Preheat oven to 375\u00b0F.
Beat oil and butter until blended.
Add powdered sugar and 1 cup sugar; beat well.
Beat in eggs and vanilla.
Sift flour, soda, cream of tartar and salt together.
Stir into sugar mixture.
Mix well.
Chill at least 2 hours.
Roll into 1-inch balls; roll balls in sugar.
Place cookies on ungreased cookie sheet and flatten with bottom of glass dipped in sugar.
The cookies should be flattened to 2-inch rounds; don't flatten too thin.
Bake for 10-14 minutes or until brown around the edges.
hocolate.
TO MAKE THE COOKIES:
Whisk the flour and
nd set aside. Crush remaining cookies.
In a small bowl
nd sugar. Add egg and eggnog. Combine flour, baking powder, salt
atter alternately with 1 cup eggnog, mixing until just incorporated. Stir