Cookie #3, Can you say Gingerbread

This is one that really was a surprise. I love making Gingerbread. The smell of the dough, the smell throughout the house as it bakes both make it worth making. However most recipes it is just too spicy and crunchy.

This recipe is amazing. It turns out a fabulously soft and chewy cookie. Plus it has great flavor. It's not spicy at all. Recipe will post tomorrow.

Christmas Cookie Number Two!

I decided to try Eggnog Cookies tonight. Overall they are a very soft cookie and with the icing, they are just delectable!

Eggnog Cookies

3/4 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
2 egg yolks
1 tsp vanilla extract
1 tsp rum or rum extract
1/2 cup eggnog
2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg

Combine butter and sugars in a bowl. Mix until fluffy. Add egg yolks one at a time. Then put in the vanilla, rum and eggnog.

Mix the dry ingredients in a bowl. Add slowly mixing after each addition.

Bake in the oven at 350 degrees for 10-12 minutes of until lightly browned. Remove from pan and place on a cooling rack.

When cool spread frosting on the top and sprinkle with additional nutmeg. Enjoy!

Frosting

1/2 cup butter softened
1 tsp rum or rum extract
3 tbsp egg nog
2-3 cups powdered sugar

Mix together to desired consistency.

Perfect for Date Night.

I shared pictures of these mushrooms awhile back, then never posted the recipe. I made these last night and I still think they are amazing.

Stuffed Mushrooms with Gruyere

Ingredients
Portables mushrooms- medium size
Garlic and herb breadcrumbs
Diced garlic-1 tsp
Gruyere cheese
Chardonnay

Wash and remove stems from mushrooms. Place caps in a baking dish and dice stems.

In a large pan, add a little oil. When hot add the diced stems and sauté until tender.

Add the garlic. Sauté a minute or so.

At this point add about 1/2cup of Chardonnay. Add bread crumbs I add enough to absorb the Chardonnay and create enough stuffing for the caps. Sometimes more wine and bread crumbs is needed.

Place enough of the stuffing mixture in each cap to fill.

Top with Gruyere cheese and pour about 1/4 cup of Chardonnay in the bottom of the pan.

Bake at 350 degrees for 15-20 minutes, then turn to broil and cook until the cheese is slightly browned.

Allow to rest for a few minutes.

Enjoy!