Tag Archives: holidays

Eggnog Snickerdoodles

3 Jan

The tastiest way to use up that left over eggnog from the holidays! These snickerdoodles are so fluffy and moist, and bake up so pretty. 🙂

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Ingredients:

1 cup butter, room temperature

2 cups sugar

1 egg

1 tsp vanilla

1 cup eggnog

4 1/2 cups flour

1 tsp baking soda

1 tsp salt

1 tsp cream of tartar

1/3 cup sugar + 1/2 tsp ground nutmeg

Preheat oven to 350^F. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time; then add vanilla. In a separate bowl, sift together flour, baking soda, salt, and cream of tartar. Add the flour mixture to the creamed mixture, alternating with the eggnog. The dough will be thick and slightly sticky.

Mix together 1/3 cup sugar and ground nutmeg in a small bowl. Shape the dough into rounded tablespoon size balls and roll in sugar and nutmeg mixture. Place 2 inches apart on baking sheet and bake for 8-10 minutes, until cookies are just set and starting to crack.

 

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Gingerbread Bars

9 Jan

I’m totally past the acceptable limit of gingerbread, I’m sure – the holidays being over and all that jazz. But I really love the whole ‘bar’ cookie thing and I can’t pass this one by. So, close your eyes and pretend it’s Christmas all over again. 🙂

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Ingredients:

1/2 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 egg

3/4 tsp vanilla

1/4 cup molasses

1/2 tsp cinnamon

1/8 tsp cloves

1/8 tsp nutmeg

1/2 tsp ground ginger

1/2 tsp salt

2 cups flour

1 tsp baking soda

Frosting:

4 oz cream cheese, softened

1/4 cup butter, softened

1 cup powdered sugar

1/2 tsp vanilla

Preheat oven to 325^F. Line jelly roll pan* with foil or parchment paper and spray with non-stick cooking spray. Set aside.

In a large bow, cream butter and sugars together until light and fluffy. Stir in egg, vanilla, and molasses. Whip 1-2 minutes, or until it turns a light brown color. Stir in remaining ingredients and mix until dry ingredients are just combined. Pour into prepared pan and bake 20-22 minutes or until edges are barely starting to brown. Cool completely.

For the frosting: Whip all ingredients together until smooth. Spread overtop cooled bars and cut into squares. Serve immediately or store in air tight container.

*If you don’t have a jelly roll pan, you can use a glass 8×8 dish and add 2-3 extra minutes to baking time.

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