SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Eggnog Kringla

Yield: 40 kringla
Prep 45 mins Chill 1 hr Bake 425° 5 mins  per batch
Eggnog Kringla
Ingredients
  • 1/2  cup  butter, softened
  • 3/4  cup  sugar
  • 1  teaspoon  baking powder
  • 1  teaspoon  baking soda
  • 1  teaspoon  freshly grated nutmeg or 1/2 teaspoon ground nutmeg
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground cardamom (optional)
  • 1  egg
  • 1/2  teaspoon  vanilla
  • 1/2  teaspoon  rum extract
  • 3  cups  all-purpose flour
  • 3/4  cup  dairy eggnog
  • 1  recipe  Eggnog Icing
  •  Freshly grated nutmeg or ground nutmeg
Directions

1. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in the sugar, scraping sides of bowl occasionally. Beat in baking powder, baking soda, the 1 teaspoon fresh nutmeg, salt, and, if desired, cardamom until combined. Beat in egg, vanilla, and rum extract until combined. Alternately add flour and eggnog, beating after each addition until combined. Divide dough in half. Wrap and chill for 1 to 2 hours or until dough is easy to handle.

2. Preheat oven to 425 degrees F. On a well-floured surface, roll half of the dough at a time into a 10x5-inch rectangle. Using a sharp knife, cut each rectangle crosswise into twenty 5x1/2-inch strips. Roll each strip into a 10-inch rope. On an ungreased cookie sheet, shape rope into a loop, crossing rope over itself about 1 1/2 inches from ends. Twist rope at crossing point. Lift ends over loop and the ungreased cookie sheet.

3. Bake in the preheated oven about 5 minutes or until tops are very light brown. Transfer to a wire rack; cool completely. Drizzle cookies with Eggnog Icing. If desired, sprinkle with additional nutmeg.

From the Test KitchenTo Store:
  • Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze up to 3 months.
Eggnog Icing
Ingredients
  • 2  cups  powdered sugar
  • 1/4  cup  dairy eggnog
  • 1/4  teaspoon  rum extract
Directions

1. In a small bowl stir together powdered sugar, dairy eggnog, and rum extract until smooth. Stir in additional eggnog, 1/2 teaspoon at a time, to make an icing of drizzling consistency.

Nutrition Facts (Eggnog Kringla)
  • cal. (kcal) 104,
  • Fat, total (g) 3,
  • chol. (mg) 15,
  • sat. fat (g) 2,
  • carb. (g) 18,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 10,
  • pro. (g) 1,
  • vit. A (IU) 97,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 77,
  • Potassium (mg) 23,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe