Happy Holidays !

Santa's Eggnog

Cup Yields:36

Ingredients            

1 cup(s) (unsalted) butter

• 1/2 cup(s) (packed) brown sugar
• 1 teaspoon(s) baking soda
• 1 teaspoon(s) (ground) cinnamon
• 1 teaspoon(s) (ground) ginger
• 1/4 teaspoon(s) (ground) cloves
• 1/2 teaspoon(s) salt
• 1/2 cup(s) molasses
• 3 cup(s) flour
• 1 cup(s) eggnog
• 3 cup(s) white chocolate chips
• handful (freshly ground) nutmeg, for garnish, optional

Directions

1. In a large bowl with electric mixer at medium speed, beat together the first 7 ingredients until blended. Reduce speed to low; add molasses and flour, mixing just until combined. Beat in 1/4 cup cold water. Divide dough into 2 pieces; flatten into disks and wrap individually in plastic wrap. Refrigerate until firm, about 11/2 hours.
2. Preheat oven to 350ºF. Lightly grease a mini muffin pan with butter or cooking spray. On a lightly floured surface, roll out 1 dough disk to 1?8-inch thickness. Cut dough into circles using a 2-inch round cookie cutter. (Keep remaining dough disk refrigerated.) Gently ease dough rounds into muffin cups, pressing down to form a cup shape. Bake 10 to 12 minutes, or until golden. Cool in pan on wire racks. Repeat with remaining dough.
3. In a saucepan over medium heat, bring eggnog to slow boil; remove from heat. Stir in chocolate chips, mixing until smooth and creamy. Let cool slightly. Pour into a large plastic zip-top bag and snip off corner. Remove cookie cups from pan and pipe filling into each cup. Garnish with freshly ground nutmeg, if desired. Let filling set before serving. Store refrigerated in an airtight container in a single layer.

Happy Holidays  visit anytime: www.brendakingrealtor.com  

Santa's Eggnog

Cup Yields:36

Ingredients            

1 cup(s) (unsalted) butter

• 1/2 cup(s) (packed) brown sugar
• 1 teaspoon(s) baking soda
• 1 teaspoon(s) (ground) cinnamon
• 1 teaspoon(s) (ground) ginger
• 1/4 teaspoon(s) (ground) cloves
• 1/2 teaspoon(s) salt
• 1/2 cup(s) molasses
• 3 cup(s) flour
• 1 cup(s) eggnog
• 3 cup(s) white chocolate chips
• handful (freshly ground) nutmeg, for garnish, optional

Directions

1. In a large bowl with electric mixer at medium speed, beat together the first 7 ingredients until blended. Reduce speed to low; add molasses and flour, mixing just until combined. Beat in 1/4 cup cold water. Divide dough into 2 pieces; flatten into disks and wrap individually in plastic wrap. Refrigerate until firm, about 11/2 hours.
2. Preheat oven to 350ºF. Lightly grease a mini muffin pan with butter or cooking spray. On a lightly floured surface, roll out 1 dough disk to 1?8-inch thickness. Cut dough into circles using a 2-inch round cookie cutter. (Keep remaining dough disk refrigerated.) Gently ease dough rounds into muffin cups, pressing down to form a cup shape. Bake 10 to 12 minutes, or until golden. Cool in pan on wire racks. Repeat with remaining dough.
3. In a saucepan over medium heat, bring eggnog to slow boil; remove from heat. Stir in chocolate chips, mixing until smooth and creamy. Let cool slightly. Pour into a large plastic zip-top bag and snip off corner. Remove cookie cups from pan and pipe filling into each cup. Garnish with freshly ground nutmeg, if desired. Let filling set before serving. Store refrigerated in an airtight container in a single layer.

Happy Holidays  visit anytime: www.brendakingrealtor.com  

Santa's Eggnog

Cup Yields:36

Ingredients            

1 cup(s) (unsalted) butter

• 1/2 cup(s) (packed) brown sugar
• 1 teaspoon(s) baking soda
• 1 teaspoon(s) (ground) cinnamon
• 1 teaspoon(s) (ground) ginger
• 1/4 teaspoon(s) (ground) cloves
• 1/2 teaspoon(s) salt
• 1/2 cup(s) molasses
• 3 cup(s) flour
• 1 cup(s) eggnog
• 3 cup(s) white chocolate chips
• handful (freshly ground) nutmeg, for garnish, optional

Directions

1. In a large bowl with electric mixer at medium speed, beat together the first 7 ingredients until blended. Reduce speed to low; add molasses and flour, mixing just until combined. Beat in 1/4 cup cold water. Divide dough into 2 pieces; flatten into disks and wrap individually in plastic wrap. Refrigerate until firm, about 11/2 hours.
2. Preheat oven to 350ºF. Lightly grease a mini muffin pan with butter or cooking spray. On a lightly floured surface, roll out 1 dough disk to 1?8-inch thickness. Cut dough into circles using a 2-inch round cookie cutter. (Keep remaining dough disk refrigerated.) Gently ease dough rounds into muffin cups, pressing down to form a cup shape. Bake 10 to 12 minutes, or until golden. Cool in pan on wire racks. Repeat with remaining dough.
3. In a saucepan over medium heat, bring eggnog to slow boil; remove from heat. Stir in chocolate chips, mixing until smooth and creamy. Let cool slightly. Pour into a large plastic zip-top bag and snip off corner. Remove cookie cups from pan and pipe filling into each cup. Garnish with freshly ground nutmeg, if desired. Let filling set before serving. Store refrigerated in an airtight container in a single layer.

Happy Holidays  visit anytime: www.brendakingrealtor.com