Tag: EGG NOG

BOURBON EGGNOG SUGAR COOKIES

EGGNOG SUGAR COOKIES yields 2 dozen 1 ½ inch cookies
COOKIES
1 1⁄8 cups all purpose flour
¹⁄³ cup powdered sugar
½ teaspoon fine sea salt
½ teaspoon FRESHLY grated nutmeg
½ cup unsalted butter, cubed and softened

  • Preheat oven to 350°.
  • Line baking sheet with silicone mat.
  • Using your mixer on low speed combine flour, powdered sugar, salt and nutmeg until well blended.
  • Increase speed to medium and add butter 1 piece at a time until dough starts to form into a ball.
  • Turn dough out onto a lightly floured surface and shape into a disc.
  • Wrap in plastic and chill 30 minutes minimum.
  • On a lightly floured surface roll out dough to a 1/8 inch thickness.
  • Cut out cookies with a 2 inch cutter and use a metal spatula to place cookies on silicone sheet.
  • Return any dough scraps to plastic wrap in the refrigerator .
  • Bake 15-18 minutes when edges begin to brown.
  • Completely cool in pans before icing.
  • Repeat the process with the remaining dough.

ICING
1 ½ cups powdered sugar
4 tablespoons prepared eggnog
scant 1 tablespoon Bourbon
LEMON and/or ORANGE zest, for garnish

  • Whisk together the sugar, Bourbon and 1 tablespoon of the eggnog at a time, until you have a thin glaze consistency.
  • Spread glaze on cookies.
  • Garnish with zest.
  • Allow icing on cookies to set 30 minutes or until completely set.
  • Store in airtight container.

EGG NOG CUPCAKES with RUM CARAMEL

EGG NOG CUPCAKES with RUM CARAMEL   
Yield: about 18-20 cupcakes     Recipe adapted from: Annie’s Eats

CUPCAKES

1 1/3 cups all-purpose flour

¼ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

¼ teaspoon freshly ground nutmeg

¼ cup dark rum or bourbon (optional)

1 cup eggnog

¼ cup oil

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

1 cup sugar

  • Preheat the oven to 350˚.
  • Line cupcake pans with paper liners.
  • In a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine.
  • In the bowl of an electric mixer, combine the rum, eggnog, vegetable oil, vinegar, and sugar.
  • Beat on medium-low speed until well blended.
  • Add in the dry ingredients and mix on low speed just until incorporated.
  • Divide the batter between the prepared cupcake liners, filling the cups 2/3 full.
  • Bake 22-24 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

CARAMEL
1 cup sugar
1/4 cup water
6 tablespoons butter cut into small pieces
3/8 cup heavy cream
1/8 cup rum

  • Whisk together the sugar and water in a medium saucepan and whisk over high heat until sugar is dissolved. Don’t stir the mixture but gently swirl the pan until it has reached a dark brown amber color.
  • At that point whisk in the butter. (Careful- it will bubble up- don’t burn yourself.)
  • Remove from the heat and whisk in the cream and bourbon.
  • Allow caramel to cool in the fridge before filling/drizzling.

FROSTING
2 sticks of butter
4 1/2 cups powdered sugar
4 tablespoons egg nog
pinch of nutmeg
pinch of salt

  • Using an electric mixer, beat the softened butter until it is creamy and pale.
  • Gradually add the powdered sugar until thick and creamy.
  • Add the egg nog one tablespoon at a time until the texture seems right.
  • Add the nutmeg and salt and beat for another minute or so.

ASSEMBLY

  • Once the cupcakes have cooled, scoop a tablespoon-size amount out of each one with a small spoon or paring knife.
  • Fill with the caramel.
  • Pipe on frosting and drizzle with remaining caramel or a chocolate glaze which is my favorite.
  • Sprinkle with a dash of nutmeg and enjoy!

Submitted to FULL PLATE THURSDAY @Miz Helen’s Country Cottage.