,

Gingerbread Cake

,

Easy Lemon Curd

,

Classic Flan

Peppermint Meringue Kisses

Peppermint Meringue Kisses
Yields 60
This creative Peppermint Meringue Kisses cookie recipe will get you in the holiday spirit.
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Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
Ingredients
  1. 4 Large EGG whites, room temperature
  2. 1/2 tsp. Cream of Tartar
  3. 1 3/4 cups Powdered Sugar, sifted
  4. 1 cup Crushed Peppermint Candies OR Candy Canes
Instructions
  1. HEAT oven to 225° F. BEAT egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, ADD sugar, 2 Tbsp. at a time, until the whites are glossy and stand in stiff peaks.
  2. FOLD IN crushed candies. Spoon into pastry bag fitted with large fluted or plain tip. PIPE meringue onto baking sheets lined with parchment paper or aluminum foil. SPRINKLE with additional crushed candies.
  3. BAKE in 225° F oven until firm, about 1 hour. Turn off oven. LET DRY in oven, with door closed, until cool and crisp, at least one hour.
Notes
  1. • Customize your cookies! With only 4 basic ingredients and multiple tasty variations, these meringue kisses are great for any occasion! Peppermint kisses make a perfect addition to any holiday cookie tray!
  2. • Chocolate Sprinkle Variation: Omit peppermint candies. Pipe from a pastry bag fitted with large fluted tip. Sprinkle with chocolate jimmies before baking.
  3. • A dry day is best. Meringue kisses made on humid days absorb moisture from the air, causing them to flatten out when baked and lose their crispness.
  4. • Substitution: 1 cup granulated sugar can be substituted for the powdered sugar. Beat after each addition until sugar is dissolved before adding the next. Rub a bit of meringue between thumb and forefinger; it should feel completely smooth.
  5. • Baking sheets can be lightly greased and floured, if desired.
  6. • No pastry bag? Drop meringue by tablespoonfuls onto baking sheets.
  7. • To store: Place meringue kisses in tightly sealed container, with waxed paper between layers.
  8. • To re-crisp: If stored kisses lose their crispness, bake in 200°F oven 15 to 20 minutes.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm https://www.rosemaryfarm.com/

Holiday Cutout Cookies

Holiday Cutout Cookies
The only limit to these fun cutouts is your cookie cutter collection and your imagination!
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Ingredients
  1. 1 cup butter, softened
  2. 1 cup shortening
  3. 3 cups sugar
  4. 4 large Rosemary Farm eggs
  5. 6 tablespoons evaporated milk
  6. 2 teaspoons vanilla extract
  7. 2 teaspoons almond extract
  8. 6 cups all-purpose flour
  9. 1 teaspoon baking soda
  10. 1/2 teaspoon salt
FROSTING
  1. 3 cups confectioners' sugar
  2. 1 teaspoon vanilla extract
  3. 4 to 6 tablespoons half-and-half cream
  4. Food coloring of your choice, optional
  5. Assorted sprinkles
Instructions
  1. In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in eggs, milk and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate, covered, overnight or until firm enough to roll.
  2. Preheat oven to 400°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with floured 3-in. holiday cookie cutters. Place 1 in. apart on ungreased baking sheets.
  3. Bake 5-7 minutes or until edges are lightly brown. Remove from pans to wire racks to cool completely.
  4. In a large bowl, beat confectioners’ sugar, vanilla and enough cream to reach a spreading consistency. If desired, beat in food coloring. Frost and decorate cookies as desired. Yield: about 10 dozen.
Notes
  1. Freeze option: Freeze non-decorated cookies in freezer containers. To use, thaw in covered containers and decorate as desired.
Adapted from Taste of Home
Adapted from Taste of Home
Rosemary Farm https://www.rosemaryfarm.com/

Mini Eggnog Cheesecakes

Mini Eggnog Cheesecakes
Yields 12
Let’s turn that favorite holiday drink into... bite-sized ‘eggnog’ cheesecakes! Your guests will love these!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 16 oz. cream cheese, softened to room temperature
  2. 1/3 c. eggnog
  3. 1/2 c. sugar
  4. 2 Large Rosemary Farm eggs
  5. 1 tsp. ground nutmeg
  6. 1 tsp. ground cinnamon
  7. 1 1/2 tbsp. flour
  8. 1 Pinch salt
  9. 12 gingersnap cookies
  10. Whipped cream, for serving
  11. Caramel sauce, for serving
Instructions
  1. Heat oven to 350 degrees F. Line a muffin tin cups with paper liners.
  2. Place a gingersnap cookie at the bottom of each cup.
  3. In a large bowl, beat cream cheese and sugar until evenly combined.
  4. Add eggnog, nutmeg and cinnamon. Stir until well combined. Add eggs, one at a time, beating after each addition until just blended. Spoon into muffin cups.
  5. Bake for 20 minutes or until centers are almost set. They may jiggle slightly in the center. Refrigerate until chilled, about 3 hours. Remove cheesecakes from muffin pan and discard paper liners.
  6. Dollop whipped cream onto each cheesecake and drizzle with caramel sauce.
Adapted from Delish
Adapted from Delish
Rosemary Farm https://www.rosemaryfarm.com/