I have started my holiday baking/cooking. Cookies, cakes, candies, nuts, etc. Today's recipe is for Eggnog Snickerdoodles. The family loves Snickerdoodles. This recipe adds the holiday flavor of eggnog with the warm spices of cinnamon and nutmeg.
Snickerdoodles are easy to make. The batter comes together quickly. Shape the cookies into balls and roll in the sugar and spice mixture. Bake in a 350 degree oven. The cookies are done when the edges a firm and the middle is slightly soft. Cool and serve.
The edges of these cookies have a little crackle to them with the middle slightly chewy. A very delicious cookie for your family, friends, and of course Santa.
From The Seattle Times
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
¾ cup (1½ sticks) butter
2 cups sugar, divided
¼ cup plain eggnog
1 tablespoon dark rum or brandy
1 teaspoon vanilla extract
2 large eggs
2 teaspoons cinnamon
½ teaspoon grated nutmeg
In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
In a large bowl, use an electric mixer on high to beat the butter and 1½ cups of the sugar until light and fluffy. Reduce the mixer speed to low and slowly drizzle in the eggnog, rum and vanilla, mixing until completely incorporated. Add the eggs, then beat until well mixed.
Add the dry ingredients and mix thoroughly. Cover the bowl and refrigerate for an hour.
When ready to bake, heat the oven to 350 degrees. Line a baking sheet with parchment paper.
In a small bowl, mix together the remaining ½ cup of sugar, the cinnamon and nutmeg.
Working with a tablespoon of dough at a time, roll the dough between your hands to form balls. Roll each ball in the sugar mixture to coat evenly, then arrange on the prepared baking sheet, leaving two inches between the cookies on all sides. Bake for eight to 10 minutes, or until lightly golden, but still soft at the center. Transfer to a rack to cool.
Store in an airtight container at room temperature for up to a week.
Makes 36 cookies