hocolate.
TO MAKE THE COOKIES:
Whisk the flour and
luffy. Beat in egg yolks, eggnog and rum extract. Gradually mix
aste.
Add in the eggnog, vanilla extract and egg yolks
butter, egg, and 2 tablespoons eggnog until well blended.
Drop
grainy paste.
Add eggnog, vanilla and egg yolks and
Spoon 1tsp of toffee onto the bottom of 12 cookies, spread to level, but leave a gap around the edge.
Place slices of banana over the toffee, if your banana is big enough, you'll only need 1 slice per cookie, if not put a couple of slices on to cover the cookie.
Take one of your plain cookies and sandwich together with the banana covered one; repeat until you have 12 sandwich cookies.
Drizzle some extra toffee sauce on the top and dig in!
Due to the fresh banana in this recipe, the sandwich cookies are best eaten the same day.
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.
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.
For the cookies: Adjust oven racks to upper-
Combine eggs, raisins and vanilla.
Let stand for 1 hour covered in plastic wrap. Do not skip this step because it is the secret for delicious cookies!
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
Add 1 1/2 cups eggnog, and beat until blended. Fold