|by Angela Boggiano|
One of the delights of Italian food is its diversity. Each region has its own favourite ingredients and cooking techniques, and each has its own u...
1 - 10 of 16 for eggnog cookies
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Combine all ingredients for cookies in the order ... If nutmeg flavored eggnog is unavailable, add ... freshly grated nutmeg to plain eggnog or heavy cream.
Cream butter, gradually adding sugar and beat until light and fluffy. Beat in egg, vanilla and rum extracts. Sift together flour, nutmeg and salt. ...
In large mixing ... Combine egg and eggnog; add all ... Eggnog Glaze. Stir 3 cups sifted powdered sugar, 1/4 teaspoon rum extract, 2-3 tablespoons eggnog.
Cream shortening, sugars, vanilla, egg and eggnog. Sift together ... Add nuts. Drop by spoonfuls on cookie sheet. Bake at 350°F for 10 to 12 minutes.
Cream butter with ... Makes about 72 cookies. Cream 1/3 ... cups sifted confectioners' sugar and 2 tablespoons light cream. Beat until smooth and creamy.
Mix and sift ... for 12-15 minutes. Cool and frost with rum frosting. Cream butter, add extracts, add sugar gradually and mix well. Add eggnog. Mix well.
Mix and sift ... sugar, milk and mix. Put frosting on while cookies are slightly warm. Decorate with colored sprinkles for Christmas. Makes 4 dozen cookies.
Mix together the ... on can, substituting eggnog for milk. The ... filling can. Cool completely and refrigerate. Serve with whipped topping or whipped cream.
Mini eggnog flavored cut-outs. Decorate ... cooling rack with cookies over waxed paper. ... Protein. © 2011 and ®/™ Land O'Lakes, Inc., used with permission. ®
Mix crumbs and ... over 1 cup eggnog. Let stand ... mixture and remaining eggnog and beat until well blended. Pour over crust and refrigerate at least 4 hours.
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