Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Eggnog Cutouts
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- Level: Easy
- Total: 3 hr 30 min
- Prep: 3 hr 15 min
- Cook: 15 min
- Yield: about 36 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 142
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 0 g
- Sugar
- 12 g
- Protein
- 1 g
- Cholesterol
- 26 mg
- Sodium
- 36 mg
- Level: Easy
- Total: 3 hr 30 min
- Prep: 3 hr 15 min
- Cook: 15 min
- Yield: about 36 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 142
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 0 g
- Sugar
- 12 g
- Protein
- 1 g
- Cholesterol
- 26 mg
- Sodium
- 36 mg
Ingredients
Directions
- Sift the flour, 1 teaspoon nutmeg, 1/2 teaspoon cinnamon and the salt into a large bowl. Beat the butter and granulated sugar in a separate large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the whole egg, egg yolk, the brandy and vanilla. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough in half, wrap in plastic wrap and refrigerate until firm, 1 hour.
- Line 2 baking sheets with parchment paper. Dust each piece of dough with flour and roll out between pieces of parchment to 1/4 inch thick. Refrigerate 15 minutes. Cut into shapes and transfer to the baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Bake the cookies, switching the pans halfway through, until just golden, 11 to 13 minutes. Let cool 5 minutes, then transfer to racks to cool completely.
- Make the icing: Beat the confectioners' sugar, meringue powder, the remaining 1/4 teaspoon each cinnamon and nutmeg, and 3 to 4 tablespoons water with a mixer on high speed until smooth and thick. Transfer to a resealable bag and snip a small corner; pipe onto the cookies and decorate with nonpareils. Let set 30 minutes.
