Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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Eggnog cookies in fun cut-outs. Decorate to resemble snowflakes for a beautiful Christmas cookie.
Combine 1 cup butter and sugar in bowl; beat at medium speed until creamy. Add egg, whipping cream, 1 teaspoon rum extract and vanilla; continue beating until well mixed. Add all remaining cookie ingredients; beat at low speed until well mixed.
Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.
Heat oven to 375°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/4-inch snowflake-shaped cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 6-8 minutes or until edges are lightly browned. Remove to cooling rack. Cool completely.
Combine powdered sugar, 2 teaspoons butter, corn syrup and 1/4 teaspoon rum extract in bowl. Beat at medium speed, adding enough water for desired glazing consistency.
Place cooling rack with cookies over waxed paper. Brush glaze over cookies; decorate as desired. Let stand until set.
Dietary Fiber: 0g
I thought these would be like sugar cookies, but they are very shortbread-like, and a bit dry for my taste. The dough was easy to work with (I refrigerated overnight), and smelled wonderful as I was mixing it. But the glaze would not come together for me at all - not sure what I did wrong. I plan to just decorate with piped royal icing and skip the glaze - pity, since the eggnog flavor is rather muted in just the cookie.
Potentially very good, but it is too short. I used heavy organic cream, which might have made a difference, but next time I will use at least 3T.
This looks so yummy I cant wait to try them!
These are simply delicious.
this dough was extremely soft even after refridgerated for over four hours. Not worth the effort.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3285
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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