Nothing says the holidays quite like eggnog, and December just so happens to be National Eggnog Month!
But eggnog isn't just about beverages. Check out these creative takes on the holiday classic from Land O Lakkes Foodservice for a little holiday cheer.
Eggnog Snowman Cookies
Yield: 14
Ingredients for Cookie
¾ cup sugar
¾ cup butter, softened
⅓ cup prepared eggnog
1 ea. large egg
1 tsp vanilla
2½ cups all-purpose flour
1 tsp baking powder
½ tsp ground nutmeg
¼ tsp salt
Ingredients for Frosting
3 cups powdered sugar
4 to 6 T prepared eggnog
1 to 2 food colors
Mini real semi-sweet chocolate chips
Method
- Combine sugar and butter in large bowl. Beat at medium speed until creamy. Add ⅓ cup eggnog, egg, and vanilla; continue beating until well mixed. Add flour, baking powder, nutmeg, and salt; beat at low speed until well mixed.
- Divide dough in half; wrap each half in plastic food wrap. Refrigerate at least one hour until firm.
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Heat oven to 375°F.
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Combine powdered sugar and enough eggnog for desired spreading consistency in small bowl; mix well. Remove one-third of frosting; divide into two small bowls. Tint each bowl of frosting with food color as desired.
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Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to ¼-inch thickness. Cut with three to four-inch snowman cookie cutter. Place two inches apart onto ungreased cookie sheets. Bake eight to 10 minutes or until edges are lightly browned. Cool completely.
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Frost snowmen with white frosting. Use tinted frosting to decorate cookies, as desired. Add miniature chocolate chips for eyes and buttons.
Eggnog Praline Torte
Yield: 14
Ingredients for Cake
1½ cups slivered almonds
8 ea. eggs, separated
2 ea. eggs, whites only
1 cup sugar
⅓ cup fine dry bread crumbs
1¼ tsp baking powder
1 tsp vanilla
½ tsp ground nutmeg
1/8 tsp salt
Powdered sugar
Ingredients for Praline
¾ cup sugar
¾ cup slivered almonds
Ingredients for Eggnog Whipped Cream
½ cup firmly packed brown sugar
¼ cup prepared eggnog
2 cups heavy whipping cream
Method
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Heat oven to 375°F.
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Combine one cup butter, sugar, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and nutmeg; beat at low speed until well mixed.
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Fit cookie press with template; fill with dough. Press dough one-inch apart onto ungreased cookie sheets. Bake six to 10 minutes or until edges are very lightly browned.
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Stir together powdered sugar, ¼ cup butter, rum extract and enough hot water for desired glazing consistency in small bowl. While still warm, brush tops of warm cookies with glaze; sprinkle with candies, if desired.
Eggnog Glazed Spritz Cookies
Yield: 48
Ingredients for Cookies
1 cup butter softened
2/3 cup sugar
1 ea. large egg
1 T vanilla
2¼ cups all-purpose flour
1 tsp ground nutmeg
Ingredients for Glaze
1 cup powdered sugar
¼ cup butter, melted
¼ tsp rum extract
1 to 2 T hot water
Multi-colored decorator candies, if desired
Method
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Heat oven to 375°F.
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Combine 1 cup butter, sugar, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and nutmeg; beat at low speed until well mixed.
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Fit cookie press with template; fill with dough. Press dough one-inch apart onto ungreased cookie sheets. Bake six to 10 minutes or until edges are very lightly browned.
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Stir together powdered sugar, ¼ cup butter, rum extract and enough hot water for desired glazing consistency in small bowl. While still warm, brush tops of warm cookies with glaze; sprinkle with candies, if desired.
Cherry Eggnog Biscotti
Yield: 38
Ingredients for Cookie
2¼ cups all-purpose flour
¾ cup sugar
2 tsp baking powder
1 tsp salt
¾ tsp ground nutmeg
6 T butter, softened
3 ea. large eggs
1 tsp rum extract
1 cup dried cherries, chopped
Ingredients for Glaze
1 cup powdered sugar
½ tsp rum extract
1 to 2 T milk
Method
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Heat oven to 325°F. Line ungreased cookie sheet with parchment paper. Set aside.
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Combine flour, sugar, baking powder, salt and nutmeg in large bowl. Add butter; beat at low speed until mixture resembles coarse crumbs. Add eggs and one teaspoon rum extract. Beat at medium speed until well mixed. Stir in cherries.
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Turn dough out onto lightly floured surface; knead 10 to 15 times with lightly floured hands. Divide dough in half; roll each half into 14-inch log. Place logs 3 inches apart onto prepared baking sheet; flatten each log to about two inches wide. Bake 20-25 minutes or until set. Cool 10 minutes on cooling rack covered with parchment paper.
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Reduce oven temperature to 275°F. Remove logs from parchment; cut into ¾-inch diagonal slices. Lay slices onto same cookie sheet, cut-side down. Bake 13 minutes. Turn over; continue baking an additional 12-14 minutes or until lightly browned. Remove from cookie sheet. Cool completely.
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Combine powdered sugar, ½ teaspoon rum extract and enough milk for desired consistency. Drizzle glaze over cooled biscotti.
Eggnog Teacakes
Yield: 48
Ingredients
1 cup butter, softened
1½ cups powdered sugar, divided
1 tsp vanilla
¼ tsp rum extract
2⅓ cups all-purpose flour
¾ tsp ground nutmeg
¼ tsp salt
½ cup finely chopped pecans
Method
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Heat oven to 350°F.
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Combine butter, one cup powdered sugar, vanilla, and rum extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, nutmeg and salt; beat at low speed until just combined. (Mixture will be dry and crumbly.) Stir in pecans.
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Shape mixture into ome-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake 12-15 minutes or until cookies are set. Cool on wire rack 10 minutes. Roll in remaining ½ cup powdered sugar while cookies are still warm.
Eggnog Cheesecake Bars
Yield: 36
Ingredients for Crust
⅓ cup sugar
½ cup butter, softened
1½ cups all-purpose flour
½ tsp ground nutmeg
Ingredients for Filling
½ cup sugar
½ cup eggnog
2 (8-ounce) packages cream cheese, softened
3 ea. eggs
1 T all-purpose flour
1/8 tsp ground nutmeg
Method
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Heat oven to 350°F.
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Combine ⅓ cup sugar and butter in bowl. Beat at medium speed until creamy. Add 1½ cups flour and ½ teaspoon nutmeg; beat at low speed until well mixed. (Mixture will be crumbly.) Press crust mixture onto bottom of ungreased 13x9-inch baking pan. Bake 15-17 minutes.
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Combine all filling ingredients except nutmeg in same bowl. Beat at medium speed, scraping bowl often, until mixture is creamy.
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Spread filling over hot, partially baked crust; sprinkle with 1/8 teaspoon nutmeg. Continue baking 28-33 minutes or until set. Cool completely. Cut into bars with wet knife. Store refrigerated
Eggnog Muffins with Spiced Butter
Yield: 12
Ingredients for Muffins
1 cup eggnog
¼ cup butter, melted
1 ea. large egg, slightly beaten
1 tsp rum extract
2 cups all-purpose flour
¼ cup sugar
2 tsp baking powder
1 tsp ground nutmeg
½ tsp salt
Ingredients for Topping
¼ cup sugar
½ tsp ground cinnamon
½ tsp ground nutmeg
¼ cup butter, melted
Method
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Heat oven to 375°F. Grease or place paper baking cups into (2½-inch) muffin cups; set aside.
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Combine all butter ingredients in bowl. Beat at low speed, scraping bowl often, until creamy. Set aside.
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Combine eggnog, ¼ cup melted butter, egg and rum extract in bowl. Add all remaining muffin ingredients; stir just until moistened.
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Spoon batter into prepared muffin pan. Bake 20-25 minutes or until light brown. Cool slightly; remove from pan.
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Combine all topping ingredients except butter in small shallow bowl. Pour ¼ cup melted butter into another bowl. Dip tops of muffins in melted butter, then in topping mixture. Serve warm with spiced butter.
