How cute are these holiday cookies?!!…andthey’re just as fun to make, too! The kid’s will love helpingroll the dough into ropes to create the festive wreath shape.
Recipe: Festive Eggnog WreathCookies
3 to 3 1/2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon ground nutmeg 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 1 large egg, beaten 1/3 cup eggnog 2 teaspoons 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
Preheat oven to 350°F (175°C).Combine 3 cups flour, salt, and nutmeg; set aside. Cream butterand sugar until fluffy. With mixer on low, add egg, eggnog, vanillaand rum extract, scraping down sides until well blended. Graduallyadd flour mixture to make dough. Divide mixture in half.
Dust work surface with flour. Place halfof dough on surface, make a well in center and add red food coloringpaste. Knead color through dough until even, dusting surfacewith flour as needed. Roll into a 12-inch log, wrap in plasticwrap or waxed paper and refrigerate at least 30 minutes. Repeatwith remaining dough and green coloring paste.
Cut each log into 24 pieces. On a flouredwork surface roll each portion into a 6 to 8-inch long rope.Place a red and green rope side-by-side. Twist one rope overthe other, gently pressing the ends together into a wreath shape.Repeat with remaining red and green ropes. Place on parchment-linedor ungreased cookie sheets about 2 inches apart. Brush wreathswith egg white and sprinkle with sugar, if desired.
Bake for 10 to 12 minutes. Cool on cookiesheets; remove to wire rack to cool completely. Using a decoratortip, pipe frosting into bows on wreaths and add a cinnamon candy,if desired.
Makes about 3 1/2 to 4 dozen.
*Traditional liquid food colors may beused, however they will require a larger amount to achieve thesame vibrant colors.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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