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The Daily Cookie Cookbook: Eggnog Sandwiches

The Daily Cookie Cookbook: Eggnog Sandwiches

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The Daily Meal is bringing you a new cookie recipe and a chance to win a copy of 'The Daily Cookie'

It’s cookie season and people all around the world are baking, cutting, sprinkling, wrapping, and giving out all kinds of different cookies. To celebrate this festive time of the year and to bring you some new inspiration, we’re new cookie recipes with you, one every day from now until Christmas. These aren’t just any old cookie recipes, either — they’re recipes from cookie and history-enthusiast Anna Ginsberg and her cookbook The Daily Cookie, which is filled with 365 cookie recipes that honor and celebrate notable events throughout history. Along with giving you something new to bake in the kitchen, these festive days of cookies give you a chance to win a copy of the book every day we share a recipe, so you’ll be able to enjoy a cookie recipe every day of the year, not just right before Christmas.

Today's cookies are Eggnog Sandwiches, in honor of today being Natioanl Eggnog Day. Nothing is more festive than enjoying a warm cup of eggnog around Christmastime, and this recipe shares the holiday drink in cookie form. A creamy vanilla pudding is sandwiched between two sugary cookies to make the popular drink enjoyable in cookie form.

Click here to see the Eggnog Sandwiches Recipe

Want more cookie recipes like this one? Tweet this (up to once a day): I just entered to win a copy of The Daily Cookie from @TheDailyMeal & @AndrewsMcMeel #12DaysofCookies — and a collection of 365 cookie recipes may be yours.

Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce

Our 50 Best Sandwiches from Around the World

From the New Orleans oyster loaf to Vietnam’s banh mi, our best sandwich recipes showcase a world of innovation between two slices of bread.

Todd Coleman

The best sandwiches don’t happen by accident: You’ve got to balance moisture and crunch, weigh condiments against main components, choose bread that will make each element shine, then construct it all so that every bite delivers something far greater than the sum of its parts.

Whether stuffed with meat, eggs, cheese, or vegetables, the sandwich transcends borders, uniting cultures, peoples, and cuisines. Take, for example, Cuba’s medianoche sandwich with roast pork, ham, and Swiss cheese on a sweet egg loaf, and Vietnam’s banh mi with Chinese-style barbecue pork, fresh cucumbers, and mayo on French bread.The South’s pimento cheese, and Turkey’s kumru, a briny grilled cheese with sucuk sausage, spicy pickles, and tomatoes on a sesame roll. The world’s best sandwiches have much in common.

Chief among their shared traits? Ease. Even the most “gourmet” sandwiches remain grab-and-go food, and infinitely adaptable. Need a few new ideas for sandwiches? We’ve sliced our list of favorites down to the 50 essential sandwich recipes to try now. Feel free to follow the rules, or break them as your preference, pocketbook, and pantry allow. Your lunch (and breakfast) game will never be the same.

An oyster loaf served unadorned, the way Joe Casamento insisted it should be. Get the recipe for Casamento’s Fried Oyster Loaf Sandwich » Pickled daikon and carrots, thinly sliced cucumbers and jalapeños, and fresh cilantro add crunch and color to this iconic sandwich.

Beet Smorrebrod

Pretty in pink beet smørrebrød

Waffle Sandwiches with Cecina, Avocado, and Arugula

Gooey cheese, salty cured meat, and avocado are pressed between crispy waffles at a modern café in Paris. Get the recipe for Waffle Sandwiches with Cecina, Avocado, and Arugula »

Roast Chicken Pan Bagnat with Olive Tapenade and Goat Cheese

This hearty twist on the classic Provençal pressed sandwich pan bagnat combines black olive tapenade, goat cheese, roasted chicken, and thinly sliced vegetables. Make it at least two to three hours before you plan to serve it to really let the flavors marry. Get the recipe for Roast Chicken Pan Bagnat with Olive Tapenade and Goat Cheese » A riot of colors and flavors, this banh mi pairs smoky grilled chicken with creamy, cooling avocado.

Smørrebrød of Eggs, Shrimp, and Dill

Shrimp, Egg, and Dill Smørrebrød » Cherry tomatoes are tossed with canned sardines here, along with fresh oregano, olives, capers, and a red wine vinaigrette. The whole thing is layered with thin slices of heirloom tomato between slabs of focaccia. Thin strips of cucumber and hand-torn leaves of fresh basil are the perfect foils for smoky-sweet grilled pork in these hearty sandwiches.

New Jersey Pork Roll Meatball Sub

Two great New Jersey tastes that taste great together: juicy meatballs fortified with New Jersey pork roll (a.k.a. Taylor ham). Get the recipe for New Jersey Pork Roll Meatball Sub » Salmon Gravlax, Apple, and Crispy Kale Smørrebrød »

Chicken Schnitzel Sandwich with Horseradish Cream and Radicchio

This sandwich is Mile End Deli’s Eli Sussman’s fun take on the fried chicken classic the horseradish cream offsets the bitterness of the radicchio and the richness of the schnitzel nicely. Get the recipe for Chicken Schnitzel Sandwich with Horseradish Cream and Radicchio »

Open-Faced Rye, Poached Red Snapper, Pickled Radish, and Salsa Verde Sandwich

Open Faced Rye, Poached Red Snapper, Pickled Radish, and Salsa Verde Sandwich, Tasmania

Roman Braised Beef with Tomato and Onion (Picchiapò)

Beloved throughout modern trattorias and osterias in Rome, this simple, rustic dish of shredded beef braised in tomatoes and onions make a great stew and a fantastic sandwich filling. Get the recipe for Roman Braised Beef with Tomato and Onion (Picchiapò) »

Calf’s Liver, Caramelized Onion, and Tomato Sandwiches

In this classic Roman sandwich, thin strips of calf’s liver are seared, then mixed with sweet caramelized onions and tomatoes and piled on toasted ciabatta rolls. Get the ready for Calf’s Liver, Caramelized Onion, and Tomato Sandwiches »

Burrata and Marinated Cherry Tomato Sandwiches

Burrata and Marinated Cherry Tomato Sandwiches

Porchetta Sandwiches with Marinated Onions and Salsa Verde

Get the recipe for Porchetta Sandwiches with Marinated Onions and Salsa Verde »

Pecorino, Parsley, and Anchovy Sandwiches

Get the recipe for Pecorino, Parsley, and Anchovy Sandwiches »

Classic Louisville Hot Brown Sandwich

Classic Louisville Hot Brown Sandwich

The Schimmel Reuben Sandwich

Pressing down on this sandwich with a spatula while it toasts in the pan is the key to achieving the outer crispness and well-melted cheese that you want in a Reuben. Pile the meat on generously but not more than an inch or two thick or else the interior won’t get sufficiently warmed. Get the recipe for The Schimmel Reuben Sandwich »

South African Grilled Cheese (Braaibroodjie)

The Ultimate Fried Chicken Sandwich

Raegan Steinberg, co-owner of Arthur’s Nosh Bar in Montreal’s hip Saint-Henri neighborhood, calls her partner chef Alex Cohen an “everything and the kitchen sink kind of cook.” Called the McArthur Sandwich, this high-piled schnitzel-filled creation adapted from the restaurant is the perfect example of his genius. Pounded and breaded chicken is topped with sweet honey, salty dill pickles, and vinegar-y iceberg slaw, then served upon crispy challah toast. The secret to the crunchy yet hearty schnitzel breading: instant mashed potato flakes mixed into the breadcrumbs. Get the recipe for The Ultimate Fried Chicken Sandwich »

Turkish Grilled Cheese (Kumru)

This specialty of Çesme, a small beach town in Turkey, is one of the world’s great grilled cheese sandwiches, in which the cheese itself is grilled before getting slipped into toasted bread with raw tomato and optional (but highly recommended) toppings of griddled sausage and pickled cucumbers and chiles. Get the recipe for Turkish Grilled Cheese »

Salvadoran Turkey Sandwich (Panes con Pavo)

Salvadoran Turkey Sandwich (Panes con Pavo)

Venetian Fried Mozzarella Sandwiches

These crisp mini-sandwiches are deep-fried and filled with molten cheese. Get the recipe for Fried Mozzarella Sandwiches »

Braised Brisket Burgers with Pimento Cheese

Brisket is braised in stout, bourbon, and soy sauce in these spicy pimento cheese-topped sliders from Edward Lee, executive chef at 610 Magnolia in Louisville, KY. Get the recipe for Braised Brisket Burgers with Pimento Cheese »

Cuban Medianoche Sandwich

With roast pork, ham, Swiss cheese, and pickles, it’s almost identical to a Cuban sandwich, save for the bread, a sweet egg load that’s similar to challah. Get the recipe for Cuban Medianoche Sandwich »

Smoked Gouda and Apple Butter Sandwich

This combination is autumn on a slice of bread: sourdough spread with rich apple butter, topped with slices of mild smoked gouda and a sprinkle of flaky sea salt. Get the recipe for Smoked Gouda and Apple Butter Sandwich »

Trout “Reuben”

Chef Steven Brown uses pumpernickel rolls for this “punk rock sandwich with a $25 cleaning bill” but you could use any roll you like. Get the recipe for Trout “Reuben” »

Softshell Crab Sandwich with Slaw

A crisp collard slaw and tangy tartar and cocktail sauces top pan-fried softshell crabs in this classic sandwich. Get the recipe for Softshell Crab Sandwich with Slaw »

Chivito (Uruguayan Cheesesteak) Sandwich

Pork Roll Breakfast Sandwich

Pork Roll Breakfast Sandwich

Alabama-Style Chicken Sandwiches with White Sauce

These hickory-smoked chicken sandwiches are served with a tangy, mayonnaise-based white sauce. Get the recipe for Alabama-Style Chicken Sandwiches with White Sauce »

Pork Schnitzel Sandwich

Bel-Air Club Sandwich

Slathered with herb aïoli and enriched with a pan-fried egg and Gruyère cheese, this turkey and ham club is a decadent version of the diner staple. Get the recipe for Bel-Air Club Sandwich »

Roast Beef Sandwich with Walnut Romesco

Walnut romanesco brings out the beefiness in this sandwich.

Pimento Cheese Sandwich with Homemade Pickles

Pimento Cheese Sandwich with Homemade Pickles

Fried Oyster Po’Boys with Kale and Tartar Sauce

Tomato Sandwich

This simple sandwich is a good way to use ripe summer tomatoes. Get the recipe for Tomato Sandwich »

Radish and Butter Sandwich

It’s très French to pair crisp, spicy radishes with softened, salted butter a thin-sliced baguette is the perfect vehicle. Get the recipe for Radish and Butter Sandwich »

Ricotta and Honey Sandwich

A dollop of ricotta on earthy-sweet oat bread is delicious add a drizzle of sourwood honey and it’s elevated to the exquisite. Get the recipe for Ricotta and Honey Sandwich »

Provençal Tuna Sandwich (Pan Bagnat)

This sandwich is effectively a salade niçoise on crusty bread. Get the recipe for Provençal Tuna Sandwich (Pan Bagnat) »

Pork Belly Gyro

By starting with a low cooking temperature and then switching to a high one, this pork belly with perfect texture. Get the recipe for Pork Belly Gyro »

Monte Cristo

This beautiful monster is a double-decker of Swiss cheese, ham, and chicken or turkey, battered, fried, and dusted with confectioners’ sugar, served with jelly on the side. Get the recipe for Monte Cristo »

Roasted Sweet Potato Sandwich with Rajas Salsa

Meaty sweet potatoes serve as the base for this vegetarian sandwich. Get the recipe for Roasted Sweet Potato Sandwich with Rajas Salsa »

Lexington Pulled Pork

In Lexington, North Carolina, pork shoulder is chopped and served with a tart tomato-based sauce. Get the recipe for Lexington Pulled Pork »

Lemon-Pepper Tuna Sandwich

Peppery arugula and zesty red onion are an ideal garnish for this flavorful, light, lemon-pepper tuna salad. Get the recipe for Lemon-Pepper Tuna Sandwich »

Buttermilk Fried Chicken Sandwich

The chicken in this sandwich gets dredged once in buttermilk and twice in flour, which ensures a crisp coating.

Fennel-Orange Tuna Sandwich

Tuna salad gets a sophisticated makeover with crème fraîche and fennel brightened by both orange zest and juice. Get the recipe for Fennel-Orange Tuna Sandwich »

Lemon-Caper Tuna Sandwich


On Pastry-Making and the Punk Rock Appeal of Pop-ups

In the lead-up to their first culinary collab, Natasha Pickowicz and Doris Hồ-Kane sit down to talk about staying scrappy.

These Eggnog Whoopie Pies Impressed Everyone at the Cookie Swap

There are some things you can count on at the offices of Southern Living: good food is always nearby, the creativity is abundant, and it is practically Christmas year-round. When it came time for our office cookie swap party, everyone hit the cookbooks, family recipe boxes, and the Southern Living archives in search for the one that would taste delicious and impress. While I would have loved to make Mrs. Dunn&aposs famous chocolate chip cookies, I haven&apost gotten my hands on that recipe yet. Instead, I decided to go for something completely different and bake Eggnog Whoopie Pies. I know, extremely different. However, Eggnog flavored desserts seem to be everywhere this season, so I thought I would jump in on the trend.

I usually stick to cupcakes when I bake, so I made sure I had all the tools needed at home before getting started. One essential that I had to invest in for making these sandwich cookies was a cookie scoop, which helped keep the size uniform. When I took two cookies and added the filling, they actually matched up in size for an impressive look. You will also need parchment paper. What you don&apost need? A piping bag. I ended up getting crafty with a plastic bag and snipping off one corner. While a little messy (the filling kept oozing out), it was pretty easy to use and one less thing I needed to invest in.

Once baked, piped, and dusted with powdered sugar, I needed these cookies to last until the next day. I ended up putting them in the fridge overnight to make sure the filling remained firm. Best. Decision. Ever. I think this might have been the luckiest thing that could have happened. They were chilled and firm the next day. What did everyone think? They loved that they were cold! I think it accentuated the eggnog flavor. Something else I learned: dust everything in powdered sugar it will immediately look 10 times fancier.

'A Super Upsetting Cookbook About Sandwiches' Is a Tasty Break From Tradition

Somewhere between Betty Crocker and David Chang, we seem to have lost track of the fun of food. Restaurants these days have to be "of the moment" instead of welcoming ingredients are "on trend" instead of delicious.

The 30 Most Exciting Cookbooks of Summer

But if you ask people why they love food—cooking it, eating it, writing about it—the answer almost always has something to do with joy. Food brings people together, we piously intone (while furiously clicking on a blog post titled "Sorry, the Barbecue You Like Doesn't Count as Barbecue"). Cooking is love, we cry (while rolling our eyes at "15 Things Servers Should Never Say"). Where's the hospitality? Where's the fun?

New York chef Tyler Kord's new cookbook, A Super Upsetting Cookbook About Sandwiches, on the other hand, is a very purposeful break from both jaded skepticism and overwrought culinary hand-wringing. Kord is the chef and co-owner of No. 7 Sub and the mind behind the mini sandwich empire's notoriously nonconformist creations (like his signature, beloved "double-decker tacos" stuffed with broccoli and feta). Kord's cookbook is "upsetting," I suppose, in that it's different from most cookbooks, a departure from the standard template. (Heartfelt intro followed by chapters of recipes grouped by course or season or ingredient, then appendices and a recipe index. Heat the oven to 350. Take care not to overmix. Serve immediately.)

Who decided that this language, this format has to be so serious and uniform? Who is on the central cookbook steering committee?

Kord's book is a welcome relief from the tired language of standard-issue cookbooks. From the start, Upsetting upends tradition. The intro, by Kord's friend/author Emma Straub, subverts the old Julia Child/MFK Fisher creation myth (move to France, fall in love with cooking) in bizarre and funny ways: "It was the summer of 1956, and we were living in a rural village in south France. Tyler and I would open a string of sandwich shops, all of them devoted to broccoli."

From there the book is a chatty sandwich diversion, and often very funny. Kord references Mitch Hedburg at one point, and his writing shares a dry tone similar to the late comedian's. Sandwiches are jokingly named "The #2 Best New Sandwich in America in 2012 According to the Huffington Post" and "That Time Chris Parnell Played Benedict Arnold on Drunk History the Sandwich." Recipe instructions include digressions on brunch and the price of sandwiches.

Upsetting can ramble from time to time—but hey, if you're looking for no-nonsense, you're probably the person whoɽ be upset by Kord's book. Interjections from editor Francis Lam add a light-hearted and slightly absurd meta-through line, which would seem contrived if his comments didn't give the book much-needed grounding. Almost as if to say, there are grownups here, we promise.

Kord has a self-deprecating charm that matches his subject matter. "When you're having company," he writes, "sometimes it's nicer to put food on plates because ɺ dinner party of sandwiches' sounds like a cry for help." But the humble sandwich is exactly what allows Kord to write with such levity. The whatever-tastes-good vibe of his creations (a meatloaf sandwich with pho mayonnaise and mint jelly, a chicken and black bean hummus sandwich with Fritos) carries over into the tone of his writing.

So Upsetting is a fun and funny read. But how's the food? The sandwiches as a whole, although a bit of effort to throw together, are amazing. In particular the Zucchini Parm—a gooey, crunchy, spicy mix of fried zucchini, mozzarella, onion purée, pickled jalapeños, and barbecue-flavored potato chips—is maybe one of the best sandwiches I have ever had. That combination might sound odd, but Kord explains it's a riff on an eggplant parmesan, with all the ingredients swapped out. As Kord explains: "While you know it's going to be good because you traded out the ingredients of something classic, and theoretically it's sound, it actually ends up transcending the original and making the angels in heaven punch each other in the mouth." Yum?

Basic Veggie Burgers

None of the components are terribly difficult, but these are restaurant recipes—and include sub-recipes upon sub-recipes. A couple of the dishes (the meatloaf comes to mind) are more of a loose outline than a strict prescription, suggesting the reader use whatever meat and vegetables is on hand. And the sub-recipes are often gems on their own—the grape jelly and Sriracha barbecue sauce that topped the meatloaf is a trick I won't forget, as is the blend of avocado and gorgonzola that topped one of the veggie burger sandwiches.

It's that willful, purposeful, taste-driven break with tradition that makes both Kord's sandwiches and his cookbook unique and delicious. "I am of a mind that anything can make a good sandwich as long as it is good food," he writes. Well, I am of a mind that anything can make a good cookbook as long as it is well written. Thankfully, A Super Upsetting Cookbook About Sandwiches includes both good food and good writing—even if neither look like what you're used to.

Eggnog Cookies This post may contain affiliate links. Please read my disclosure policy. Quick and easy eggnog cookies recipe, made with simple ingredients. These doctored cake mix soft and chewy Christmas cookies can be glazed too! Even if you are not fond of the most popular Christmas drink ever, I have a feeling you would love these eggnog cookies. They are soft on the inside but crispy on the outside and and have a wonderfully rich and spiced flavor. The flavor is very balanced and not over-whelming at all. They are just as popular as my Classic Spritz Cookies! 50 Cookie Press Recipes That Will Hone In Your Decorating Skills

Whether you already know how to use a cookie press or you’re ready to learn, we’ve compiled a list that will get you in the kitchen and figuring it all out. These 50 cookie press recipes that will hone in your decorating skills and give your baking skills a boost of confidence too. Check them out below!

1. Glazed Spritz

Martha Stewart gives us a a great recipe for a classic, glazed spritz cookie. Use any shape in the press and make a box for a holiday gift!

2. Vanilla Malted

The Little Epicurean makes some delicious vanilla malt cookies that will be hard to say no to. They’re quite addictive once you start!

3. Cinnamon Dulce de Leche Spritz Sandwiches

These sandwich cookies are filled to the fill with yummy surprises inside. If you love extra sweetness and caramel bites then run over to Girl in the Little Red Kitchen for all the details.

4. Snickerdoodle Spritz

Betty Crocker has a snickerdoodle spritz recipe you’ll fall in love with too. Again, use any shape in the press and serve these ones up with a glass of milk before bed.

5. Cinnamon Apple Butter Spritz

Visit Wilton for a beautiful combination of fall flavors all in one cookie. Cinnamon apple butter cookies will crumble right into your mouth and bring in the spirit of the season too.

6. Raspberry Poinsettia Blossoms

Pillsbury shares a raspberry poinsettia blossom recipe that will give the right kind of bite around the holidays. Lighten up the dessert table with a batch of these.

7. Peanut Butter Petals

If you’re a big fan of peanut butter, then you’ll need to hop on over to The Right Recipe and grab this recipe for these PB petals. You’ll want that chocolate chip addition to really set it off too.

8. Almond Spritz

Food gives us a classic recipe for almond spritz cookies. These are really popular throughout the holiday season.

9. Cheese Straws

Yes, you can make cheese straws with (or without) a cookie press! Check out the details over at Taste of the South Magazine.

10. Hazelnut Spritz Cookies

And these ones are dipped in chocolate. Check out these – perfect for Christmastime – cookies over at What’s For Lunch Honey?

11. Pumpkin Spice Spritz

Diet hood knows how to please all those fall-flavor lovers out there. Check out this pumpkin spice spritz cookie recipe now!

12. Pistachio Spritz

Martha Stewart has my favorite cookie right up her sleeve. These pistachio bites are subtle in flavor, beautiful in design and easier than you may think to recreate!

13. S’more Spritz Sandwiches

Chocolate Moosey gives us a super fun and indulgent cookie recipe to try out. Don’t forget to dip them in chocolate!

14. Lemon Blackberry Spritz Sandwiches

If you like a bit of tartness, check out these lemon blackberry sandwich cookies from Pineapple & Coconut. Pink icing and a shortbread finish make these stylish and delicious.

15. Glazed Eggnog Spritz

Betty Crocker has the best spritz cookies around for when it comes to Christmastime. These glazed eggnog bits would be the perfect way to add a bit of the holidays to the dessert table.

16. Coconut Spritz

For something a bit lighter, BHG has a coconut-filled cookie up their sleeve. This sweet cookie works well dipped in a bit of dark chocolate too.

17. Chocolate-Dipped Cream Cheese Mints

My Cooking Spot makes my personal favorite cookie on the list. These cream cheese mints will melt right into your mouth and with the extra bout of chocolate, they’re quite indulgent too!

18. Chocolate Peppermint

Taste of Home makes a chocolate peppermint spritz that’s also perfect for the winter season. They taste like Christmastime and make for a great edible gift as well.

19. Coffee Hazelnut Spritz

Healthy Delicious mixes a bit of coffee flavors and hazelnut to create the best afternoon sweet treat. These will crumble into your mouth just right and provide the right kind of energy-infused bite.

20. Maple Walnut Spritz

Here’s a unique pairing that works well as a fall cookie as well. Taste of Home has everything you need to whip up a batch of these maple walnut spritz.

21. Iced Cranberry Spritz

Perfect for fall and all throughout the holidays, these stunning iced cranberry cookies will give you the right bite every night. Grab the details at New England Today.

22. Sour Cream Spritz

The Semisweet Sisters made some sour cream spritz that are too a classic cookie press recipe. These will melt in your mouth and adding some seasonal sprinkles never hurts!

23. Pumpkin

Food makes some pumpkin cookies – without the spice – that the family will gobble right up. Make a batch of these to finish off Thanksgiving dinner!

24. Peppermint Bark Spritz

If peppermint bark is your winter weakness, you’ll want to visit Bake Love Give for the details of this recipe. Put them in a bowl for the family to enjoy or package some up for friends around the neighborhood.

25. Rosemary Cheese Spritz

Food Network makes a more savory cookie press bite that you’ll want to gobble up too. Rosemary and cheese they’re a great choice for an afternoon snack break.

26. Chocolate Sables

Over at mbakes, you’ll find these chocolate sable cookies that you can dip in everything from white chocolate to sprinkles as a means of personalization. They can be decorated for all seasons and holidays so easily!

27. Cheddar Spritz

Some cheddar spritz will have everyone happy and satisfied too. A bowl of these at the shower or next brunch will be the best and easiest addition. (via)

28. Chocolate-Dipped Strawberry Spritz

Bake Love Give dipped their strawberry spritz cookies into chocolate and made them even more delicious. Grab the details tonight!

29. Lemon Curd Sandwiches

A Spicy Perspective made a sandwich spritz that we’re going gaga over. These light and tart flavors are the perfect way to ignite the warmer months of the year.

30. Buttermilk Jumbles

Honeybee’s Patisserie makes some buttermilk jumbles that will definite satisfy your tastebuds and your tummy. With a cup of tea in the evening, you’ll be easily indulged.

31. Red Velvet

If you’re a fan of red velvet desserts, then you’ll need to grab this recipe from Taste of Home. These give you that same feeling of sliced cake but a bit more subtle in flavor.

32. Vanilla Spritz Shortbread

Erren’s Kitchen also makes a cookie that works well with evening tea. They can become easily addictive as well and they work with any shape press!

33. Ombre Rose Cream Cheese Spritz

Bake Love Give shows us how to make the perfect batch of cookies for your next baby or bridal shower. Learn how to style and bake just the right way with this one.

34. Butter Snowflakes

Butter snowflake cookies are addictive as well. With an extra bit of sugar on these shortbreads, KitchMe teaches us all about them.

35. Italian Spritz with Nutella

Watch this YouTube if you want something extra indulgent. A dollop of Nutella makes everything better, and that includes these delicious Italian cookies.

36. Lemon Shortbread

Dixie Crystals makes some simple lemon shortbreads that will be the perfect grab for the kids after school or next time you bring something to brunch at the in-laws. Don’t forget the powdered sugar!

37. Spritz Surprise

Learn how to make these little pouches of sweetness tonight! Filled with chocolate – or any other sweet cream you fancy – follow along and hone in your baking skills. (via)

38. Lemon Pudding Spritz

Delishably shows us how to utilize lemon pudding inside our cookie press recipe. Check out all the details after the jump!

39. Chai Spice Spritz

Eat Drink Love gives us a unique cookie flavor with these chai spice spritz. Follow along and make something a bit outside-the-box for the family this weekend.

40. Chocolate Espresso Spritz

The Creekside Cook gives us another cookie recipe that’ll give us a quick kick in the pants when we need them. If you like strong flavors, check these out!

41. Butter Spritz

Crustabakes hands over another classic recipe that you’ll want in your repertoire. Dipped in white chocolate and sprinkles, or even some dark chocolate and peanuts, they’re easily personalized as well.

42. Chocolate Orange Spritz

We’re a big fan of orange and dark chocolate and this cookie recipe combines both. It’s such a fun flavor combination! (via)

43. Dark Chocolate Drizzled Orange Cinnamon Spritz

Simply Southern Baking adds some cinnamon to their orange and chocolate combination and we love that extra bite. Check it out now!

44. Vanilla Wafers

Well Floured makes some classic vanilla wafers that everyone from the kids to the neighbors will gobble with up. Again, these can easily be dipped in chocolate for an extra bit of pizzazz.

45. Jello Spritz

Over at Brownies For Dinner you’ll learn how to use jello mix in your recipe. It’s just another fun way to add style and flavor to your cookie pressing!

46. Barrington Mints

Sweet and Saucy teaches us how to make these classic and delicious mints. They’re beautiful and they’re a necessity for any shower celebration!

47. Almond Cherry

Almond cherry spritz cookies are a classic. So you’ll want to grab this one and practice over at That Recipe.

48. Maple Spritz

Bake Love Give focuses on cozy maple flavors with these cookies. Press out some leaf cookies and serve these up with coffee or tea in the afternoons.

49. Raspberry Rosette Spritzer

The cookies are just so pretty but they’re also subtle and delicious in flavor. Baking with Blondie makes some sweet, raspberry spritzers that we’re loving.

50. Whole Wheat Spritz

And finally, Food Faith Fitness shows us how to whip up some whole wheat, eggless spritz cookies. Don’t forget the sprinkles!

Thanks for including our Cherry Almond Spritz cookies in the round up. There are so many delicious recipes included here.

The Skinny on Eggnog French Toast Casserole

If you don’t have panettone, I think cinnamon raisin bread would also work well in this slow cooker eggnog french toast.

One of the keys to good french toast is to use dry bread so that it will better absorb the egg mixture. I sliced the panettone and let it sit out on the counter for several hours before assembling the casserole.

If you are looking for something special to serve for breakfast or brunch on New Year’s Day, I really think you should consider this easy and delicious slow cooker eggnog french toast casserole. It makes 4 servings, but easily could be doubled.

According to my calculations, each serving of eggnog french toast has 235 calories and:

9 *SmartPoints (Green plan)
9 *SmartPoints (Blue plan)
9 *SmartPoints (Purple plan)
6 *PointsPlus (Old plan)

Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:

If you’ve made this Eggnog French Toast, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

The Daily Cookie Cookbook: Eggnog Sandwiches - Recipes

1 1/2 cups all-purpose flour

2/3 cup sugar
6 tbs unsalted butter, softened
1/4 cup eggnog
1 egg
1 tsp vanilla extract
1/2 cup chopped pecans

1 cup confectioners' sugar
2-3 Tb eggnog

Whisk together your dry ingredients: flour, salt, spices, and baking powder in a medium bowl. Set aside.

Cream together your sugar and butter till fluffy. Add your egg and beat well, till smooth. Add vanilla and eggnog and mix till smooth. Stir in the dry ingredients and pecans until combined. You will have a very soft dough. Cover and refrigerate your dough for at least an hour.

When you're ready to bake, remove your dough and preheat oven to 350 degrees. Grease/line your cookie sheets with parchment paper (I recommend the latter). Set aside. (I like to toast my pecans on my cookie sheets in the oven while it's preheating. Just for a few minutes!)

Drop cookie dough by spoonfuls (or if it has stiffened enough, gently roll into small balls) onto your prepared cookie sheet. Bake for 12-18 minutes, or until the edges just barely start to brown. Let cool completely before glazing. To make the glaze, just whisk together the eggnog and powdered sugar. Add another Tb or two of eggnog if your glaze is too thick. Drizzle cookies generously!

Dill and Potato Irish Soda Bread

Irish soda bread – often simply described as “soda bread” – is the sort of recipe that everyone should know how to make. The savory, quick-rising bread gets its lift from baking soda, not from yeast, and it can be mixed up in less than 5 minutes. You read that right: homemade …

Martha Stewart's Cookie Perfection: Eight Tasty Recipes from Our Founder's Latest Book

For cookie bakers novice or experienced, our latest book, Martha Stewart's Cookie Perfection, is a must-have. It has more than 100 recipes&mdashfrom superlative twists on classic cookies to monumental treats to share. In addition to recipes, the book includes the elements of cookie style, how to drop, roll, slice, and shape, plus icing, piping, and other embellishments. You'll also find information on essential ingredients for cookie making and the tools you'll need to get the job done. Consider it your new manual for everything cookie related.

Here we share an irresistible selection of eight recipes from the book. There are Giant White-Chocolate Pecan Cookies and diminutive Sparkly Lemon Cookies. Included are our definitive whoopie pie recipe and two other stupendous sandwich cookies&mdashone peanut butter and one double-chocolate with hazelnuts. Triple-Chocolate Brownie Cups are as decadent as their name suggests. They're large, measuring four inches across, and intensely chocolatey thanks to a mix of bittersweet chocolate and semisweet and white chocolate chips. Simply put, they should satisfy even the most ardent brownie lover. What's more, they're extremely portable unlike most brownies.

Though we're not here to choose favorites, it's a simple point of fact that the most stunning recipe in the bunch is the Brown-Butter Honey Cookies. Brown butter adds a nutty flavor, and there's a hint of cardamom that also takes these treats to the next level, but it's the basketweave look of this distinctive cookies that catches the eye. Of course, there's a sugar cookie in the mix, and it's a simple recipe that we think lives up to the book's title. It's perfection indeed.