Eggnog Extravaganza

My search for eggnog recipes continues.  Of course, I thought the eggnog muffins were yummy for breakfast, but now I've moved on to something a bit sweeter - cookies!

Eggnog Cookies

Cookies:
3/4 cup butter -softened
1 1/4 cups Splenda sugar blend
1/2 cup low-fat eggnog
2 egg yolks
1 tsp vanilla extract
2 1/4 cups all purpose flour
1 tsp baking powder
1 tsp ground nutmeg
1 tsp cinnamon       

Glaze:
2 cups powdered sugar
4 Tbs low-fat eggnog
1/8 tsp salt
1/4 tsp rum extract

Preheat your oven to 350 degrees and line your cookies sheets with parchment paper.

In a large mixer, cream together the butter and sugar.  Add the eggnog, egg yolks, and vanilla.  Mix until just combined.  Gradually add in the flour, powder, nutmeg, and cinnamon.  Once everything is well mixed (but not over mixed) spoon tablespoon sized dollops of the cookie dough onto the cookie sheets.

Bake 14 to 16 minutes or until the edges barely begin to brown.  Let sit for several minutes on the cookie sheet and then transfer to a wire cooling rack to continue cooling.

Mix together all of the glaze ingredients until well combined.  Once cookies are completely cool, leave them on the cooling rack, place a paper towel or wax paper underneath, and drizzle this glaze over them.  Sprinkle with cinnamon!

Eggnog Muffins

Last time I went to the store I bought low-fat eggnog to see how different it would taste from the full-fledged, full-calorie taste.  I haven't tried it yet.  And I just noticed my eggnog's date is tomorrow.  Therefore, I'm totally going to try to use the most of it for baking recipes so it doesn't go to waste.  This morning I felt a Christmas-y breakfast was in line, so here it goes.

Eggnog Muffins
(adapted from this recipe)

Nutmeg Streusel Topping
1/3 cup all purpose flour
1/3 cup Splenda sugar blend
1/4 tsp ground nutmeg
2 Tbs butter

Combine all three dry ingredients.  Using a pastry cutter, cut in the butter.  Do this until the mixture looks like little crumbs.  Make sure to make this before you start the muffin mix so that it's ready when you need it.
 
Muffins
1/2 cup butter - melted and cooled
2 eggs lightly beaten
1 cup low-fat eggnog
1 tsp vanilla extract
1/2 tsp rum extract
1 cup Splenda sugar blend
1 1/4 cups all purpose flour
1 cup whole wheat all purpose flour
2 tsps baking powder
1/2 tsp ground nutmeg

Preheat oven to 375 degrees and line a muffin tin with cupcake liners. 

In a large mixing bowl, combine the butter, eggs, eggnog, and extracts.  Mix until just combined.  Gradually add in the sugar, flour, and other dry ingredients.  Once everything is well incorporated, pour the mixture into the muffin tins, leaving each about 2/3 full.  Sprinkle a generous amount of the crumb topping on the muffins.  Bake 18-20 minutes or until a toothpick comes out clean.  Cool on a wire cooling rack and enjoy a light but filling breakfast!