Spiked Egg Nog Cookies (My Favorite Christmas Cookie)

Photo Courtesy of Southern Living

 Spiked Egg Nog Cookies

I don't have the original source to this recipe, I think it came out of a holiday baking magazine. It's been my favorite Christmas cookie for the past 4 years


Ingredients
1 1/4 cups white sugar
3/4 cup butter, softened
1/2 cup eggnog
1 teaspoon vanilla extract
2 egg yolks
1 teaspoon ground nutmeg
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. Combine flour, baking powder, cinnamon and nutmeg.
3. 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.
4. Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart. Sprinkle lightly with nutmeg. Bake 20 to 23 minutes until bottoms turn light brown.

Spiked Egg Nog Cookies

Rum Butter Cream Icing 


1 cup confectioners' sugar
1 tablespoon butter, softened
A pinch of salt
2 tablespoons heavy cream (or egg nog)
1 tablespoon dark rum (or 1/2 teaspoon rum extract)
1 teaspoon vanilla extract
1 teaspoon freshly ground nutmeg

1. Beat all ingredients until fluffy
2. Spead on cooled cookies.

"Healthier" Rudolph Cookies for kids

I originally came across the decoration idea for these cookies at Pinterest and I tweaked a few recipes to come up with something a little "healthier". We used a white wheat reduced sugar version of a basic sugar cookie and it turned out tasty, I think next time we will try peanut butter or gingerbread.

 

Ingredients

2 3/4 white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 tbs milk

Directions

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg, vanilla, and milk. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto parchment lined cookie sheets. 
3. Flatten dough balls into rounds with the bottom of a greased cup. Gently press mini pretzels into the head for antlers and mini M&M's in for the eyes and mouth.
4. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Baked Pumpkin Oatmeal with Honey Cinnamon Whipped Cream

See Budget Bytes for original recipe.

A new easy 'go to' recipe, baked oatmeal loaded with fresh pumpkin puree proved to be a delicious and healthy treat for all.

2 cups pumpkin puree` or 1 15oz. can
1/4 cup honey
2 eggs
1 tsp cinnamon
1/4 tsp nutmeg
Dash of salt
3/4 tsp. baking powder
1 cup vanilla yogurt
2 1/2 cups dry old fashioned oats

Preheat the oven to 350 degrees.
In a large bowl, whisk together the pumpkin, honey, eggs, cinnamon, nutmeg, salt, and baking powder until smooth. Whisk in vanilla yogurt. Fold in dry oats.

In greased 8x8 pan add mixture, cover with foil, and bake for 30minutes. Remove foil and bake for an additional 15 minutes.

Honey Cinnamon Whipped Cream
During the final minutes of baking pumpkin oatmeal mixture, beat 1/2 pint heavy whipping cream with 2 tbs honey and 2 tsp. cinnamon until fluffy.

Serve warm with dollop of whipped cream.

*Note: Served cold and still delicious, this reminded us of  a chilled pumpkin pie.