Thursday, December 13, 2012

Gingerbread Eggnog Delight Cookies

The Holiday Season means folks are feeling generous and contests and giveaways are rampant!  
Check out the giveaway happening over at TheWeigands!  It's easy to enter and the prizes are awesome, including an autographed copy of "The Boy Who Loved Broccoli"! There are 30 prizes to be had and winner takes all so head on over and enter to win

Win an autographed copy of this book!

Now onto the recipe...this is another one I created for a recipe contest.  It's a classic, yet chewy, gingerbread cookie sandwiched with creamy eggnog whipped frosting.  You can make just the gingerbread cookies if you like but the combination of the two is ridiculously good!



Gingerbread Eggnog Delights

makes 18 large or 24 small cookies

Ingredients:
For The Cookie:
2 1/4 C. all-purpose flour
2 tsp. ground ginger
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
1 tsp. baking soda
3/4 C. Earth Balance butter, softened
1 C. + 2 Tb. white sugar, divided
1 Ener-G egg replacer (1 1/2 tsp. Ener-G + 2 Tb. warm water)
1 Tb. orange juice
1/4 C. blackstrap molasses
crushed candycanes (optional)

For The Frosting:
1/2 C. Earth Balance butter, softened
5 C. sifted confectioners' sugar
2 1/4 tsp. pure vanilla extract
2 Tb. non-dairy egg nog 

Directions:
Step 1.  Preheat oven to 350 degrees F (175 C).  In a medium bowl, sift together the flour, ginger, cinnamon, cloves, salt and baking soda.

Step 2.  In a small bowl, prepare the egg replacer by mixing together the Ener-G powder with warm water until well combined.

Step 3.  In a separate large bowl, cream together the butter and 1 cup of sugar until fluffy.  Beat in the egg replacer, orange juice and molasses.

Step 4.  Gradually stir the dry ingredients into the wet until the mixture is smooth.

Step 5.  Use your hands to shape the dough into walnut sized balls.  Place the remaining 2 Tb. of sugar into a shallow bowl and roll the dough balls into the sugar evenly.

Step 6.  Place cookies onto an ungreased baking sheet 2" apart.  Use the bottom of a clean glass to gently flatten them to about 1/2" thick.  Bake for 8-10 minutes.

Step 7.  Remove from oven and let cool for 3 minutes on the baking sheet, then transfer to a cooling rack and let cool completely.

Step 8.  To Prepare The Frosting Center: In a medium bowl, cream together the butter, vanilla and 1 cup of confectioners' sugar.  Gradually add in the remaining confectioners' sugar along with the non-dairy egg nog.  Beat until completely smooth.  Add in more egg nog as needed for consistency.  Chill in the refrigerator for 15 minutes.

Step 9.  To Assemble:  Once the cookies are cooled and the frosting has chilled, spread about 1/4 cup of frosting onto one side of one cookie.  Place another cookie on top and squish down gently so the frosting slightly oozes out the sides.  Carefully roll the sides in crushed candycanes using a shallow bowl.  Eat right away or store in the 'fridge for later!

Or just make Gingerbread Cookies!


Follow Veggie Kids on Instagram,




No comments:

Post a Comment