In winter cold, you want something warming, so many traditional dishes for winter holidays are so rich in aromas spices that fill the soul with warmth. One of the most popular winter, or rather Christmas drinks is Egg-toe. This is a cocktail based on milk and eggs with the addition of rum, brandy or other strong alcohol – a kind of alcohol mogul. He is believed to be from England, and his story totals more than 300 years. Also this cocktail is considered the progenitor of so popular milkshakes today. The drink is unbelievable popular in the USA, Canada and Europe, but not everyone likes it the presence of raw eggs in it. For fans of this particular combination flavors and aromas this cookie can be a great alternative. If you do not want to use rum, then you can replace it with vanilla extract. Cookies can be prepared in advance and stored in the refrigerator is not decorated, because in the cold sugar and caramel растворяются. 
Time: 2 час. 40 min Difficulty: easy Amount: 20 double cookies In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
- 2 and 1/4 Art. premium flour
- 0.5 tsp ground ginger
- 0.5 tsp grated nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 220 gr butter, soften
- 0.5 tbsp. granulated sugar
- 3 large egg yolks
- 1 tsp vanilla extract
Rum frosting
- 1 tbsp. powdered sugar
- 1 tbsp. l (15 gr.) Butter, soften
- 2 tbsp. l butter cream 33%
- 2 tbsp. l dark rum
Sugar sprinkles
- 2 tbsp. l granulated sugar
- 0.5 tsp ground nutmeg
- 1/4 tsp cayenne pepper
- Zest of 1 lemon
- 1 zest of orange
Caramel
- 0.5 tbsp. granulated sugar
Recipes with similar ingredients: Premium Flour, Orange zest, ground ginger, nutmeg, allspice, pepper ground cayenne, cinnamon, lemon juice, eggs, cream, rum
Recipe preparation:
- Cooking cookies: Sift through a large bowl through sieve flour, ginger, nutmeg, allspice, and cinnamon salt.
- Put butter and granulated sugar in a mixer bowl, set the spatula and beat for 5-8 minutes. before getting easy cream texture. Use a silicone spatula to clean the walls bowls so that all the butter and sugar are completely in the total mass.
- Stir in egg yolks one at a time and add vanilla. Neatly mix the dry ingredients in the butter until you get soft dough. Use a cling film to shape the dough 5 cm in diameter and 25 cm long. Put in the refrigerator about 2 hours to make the dough harder.
- Preheat oven to 175 ° C and cover with parchment 2 baking sheet.
- Baking cookies: unroll the dough and use a hot knife, cut each sausage into circles 6 mm thick. Put cookies on prepared baking sheets at a distance of 2.5 cm. apart from each other. In every second cookie with a round cookie cutter cut a hole with a diameter of about 2.5 cm. Bake for 12-14 minutes. before light golden color. Allow to cool.
- Glaze preparation: in the mixer bowl, combine sugar powder with butter, install the spatula nozzle. Whisk 2-3 minutes until smooth, add cream and rum and whisk until smooth. Sugar making topping: in a small cup mix granulated sugar, nutmeg walnut, cayenne pepper, lemon and orange zest.
- Cookie assembly: after the cookies are full cools, cover the whole part with glaze (about 1 tsp. on 1 pc.), Cover with cookies with a hole on top to make a kind of sandwich. Do not click on it. Gently lay cookies on icing so that it does not flow out along the edges.
- Cooking caramel: pour into a small pan sugar, heat over medium heat, stirring constantly, until it will melt. After the sugar turns liquid, stop interfering, instead, shake the pan periodically movements for about 6 minutes, until sugar acquires amber shade. Lightly caramelize each cookie and garnish with sugar.
