Eggnog Angels
User Submitted
From Hood Cookie Swap
Hood Cookie Swap Recipes | Cookies and Bars Recipes
This recipe was prepared using Hood EggNog.
I've had this in my recipe box for so long that I can't recall where it came from. I do remember making these cookies with my children and their children and cherish those happy memories!
- 3-1/2 cups flour
- 1-1/2 cups sugar
- 2/3 cup butter or margarine
- 2 eggs
- 2-1/2 teaspoons baking powder
- 2 tablespoons eggnog
- 2 tablespoons vanilla
- 1/2 teaspoon salt
- 1 teaspoon nutmeg
- 1/4 teaspoon allspice
- 3-inch angel cookie cutter
Preheat the oven to 350° F.
Using an electric mixer, cream the sugar, butter, eggs, eggnog, vanilla and spices.
In another bowl, sift together the flour, baking powder and salt.
Add flour ingredients to butter ingredients. Combine thoroughly.
Separate into three balls of dough. Wrap each ball with plastic wrap. Place all three in the refrigerator and chill for 2 to 3 hours.
Working with one ball of dough at a time, roll dough out on a floured working surface until it is about 1/4-inch thick. Sprinkle flour on a 3-inch angel cookie cutter, then cut as many angels as you can.
Arrange angels on a nonstick cookie sheet or a cookie sheet coated in nonstick spray.
Brush angels with a mixture of egg white and 1-1/2 tablespoons of water. Sprinkle with decorative sugar or cookie glitter, or leave them plain.
Bake at 350° F for about 4 minutes, or until cookies start to turn gold around the edges.
Remove cookies from the cookie sheet and cool on racks. Once they have cooled, you can also draw little faces on them using the frosting gel that comes in a tube.
TESTER'S TIP: These cookies bake very quickly, so don't walk away!!!
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know in our feedback form.
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