Double your pleasure: egg nog cookies with a glass of egg nog.
Egg Nog Wreath Cookie Recipe
Christmas Cookies With A Matching Beverage
These beautiful cookies are sure to elicit a “Wow!” when you serve them or bring them as gifts. They make an even more spectacular gift when presented in a lovely gift tin. Since the cookies have some eggnog flavor, they pair beautifully when served with egg nog—but are delicious with coffee, tea or milk, of course. We have several recipes, including chocolate, coconut, vanilla and diet egg nog versions. See them all in our Cocktails Section; find the diet egg nog recipe in Diet Nibbles. The cookie recipe is courtesy of the Wisconsin Milk Marketing Board.
- 3 to 3-1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 cup (2 sticks) butter, softened
- 3/4 cup sugar
- 1 egg, beaten
- 1/3 cup eggnog
- 2 teaspoons vanilla extract (read our eye-opening article on vanilla)
- 1 teaspoon rum extract
- 1/4 teaspoon each red and green paste food coloring*
- 1 egg white, beaten, optional
- 1/4 cup coarse sugar, optional
- 1 tube prepared white decorator frosting
- 24 cinnamon candies, optional for bow decor
*Traditional liquid food colors may be used; however, they require a larger amount to achieve the same vibrant colors.
- Preheat oven to 350°F.
- Combine 3 cups flour, salt and nutmeg; set aside.
- Cream butter and sugar until fluffy. With mixer on low, add egg, eggnog, vanilla and rum extract, scraping down sides until well blended. Gradually add flour mixture to make dough. Divide mixture in half.
Dust work surface with flour. Place half of dough on surface, make a well in center and add red food coloring paste. Knead color through dough until even, dusting surface with flour as needed.
Roll into a 12-inch log, wrap in plastic wrap or waxed paper and refrigerate at least 30 minutes. Repeat with remaining dough and green coloring paste.
Cut each log into 24 pieces. On a floured work surface, roll each portion into a 6- to 8-inch long rope. Place a red and green rope side-by-side. Twist one rope over the other, gently pressing the ends together into a wreath shape. Repeat with remaining red and green ropes.
Place on parchment-lined or ungreased cookie sheets about 2 inches apart. Brush wreaths with egg white and sprinkle with sugar, if desired.
Bake for 10 to 12 minutes. Cool on cookie sheets; remove to wire rack to cool completely.
Using a decorator tip, pipe frosting into bows on wreaths and add a cinnamon candy, if desired.
Recipe © 2008 Wisconsin Milk Marketing Board. Other material