Eggnog Snickerdoodles Food

EGGNOG SNICKERDOODLES

Steps:

• In a medium bowl, whisk together the flour, cream of tartar and baking soda, and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1 3/4 cups sugar and the salt on medium-high until very smooth and fluffy, 3 to 4 minutes.
• Scrape down the sides of the bowl, return the mixer to medium speed and add the egg and egg yolks, incorporating each before adding the next. Add the rum extract. Scrape down the sides of the bowl and continue to beat for another minute or two.
• Add the flour mixture and beat on low speed until combined. (You may want to start by "pulsing" the flour, so that it doesn't go everywhere.) Set the dough aside to hydrate for about 10 minutes while you prepare to bake.
• Heat oven to 350 degrees and line 2 rimmed baking sheets with parchment paper. Make the nutmeg-sugar mixture by combining the remaining 1/4 cup/50 grams sugar with the nutmeg in a small bowl.
• Roll the dough into balls, each one the size of a golf ball or about 45 grams, then roll each dough ball in the nutmeg-sugar. Transfer the balls to the baking sheets, about 2 inches apart, and bake 10 to 13 minutes, rotating pans and switching racks halfway through, until slightly puffed and just set.
• Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely. These cookies are even better the day after they're made, and will keep for 4 days sealed in an airtight container.

EGGNOG SNICKERDOODLES COOKIES

Steps:

• In a medium sized bowl with a hand held mixer (or in a stand mixer) cream together both sugars, and softened butter until light and fluffy (about 3 minutes).
• Add the eggs, eggnog, and vanilla; mix until just combined.
• Add flour, baking soda, cream of tartar, nutmeg, cloves, cinnamon, and salt; blend together until fully incorporated. Do not overmix.
• Refrigerate dough for 30-60 minutes or until you can easily roll dough in hands without it losing its shape.
• While dough is refrigerating, make sugar mixture by combining granulated sugar, nutmeg, and cinnamon. Stir until fully combined and set aside.
• Preheat oven to 350 degrees. Line a large rimmed baking sheet (or 2) with parchment paper or a silpat.
• Once dough is slightly hardened, make a ball of dough that is about 1-inch in size.
• Roll the ball into the sugar mixture, making sure to coat it completely. Repeat for the remaining dough.
• Place the prepared baking sheet and bake for 9-11 minutes.
• Let cool 5 minutes on the baking sheet out of the oven then transfer to a cooling rack to cool completely.
• Allow cookies to cool completely before topping with icing (if desired).
• Allow cookies to cool completely before topping with icing.

HOLIDAY EGGNOG SNICKERDOODLES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, shortening and 2 cups sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. In a small bowl, mix milk and creamer. In another bowl, whisk flour, salt and baking soda; gradually add to creamed mixture alternately with milk mixture, beating well after each addition., In a small bowl, mix nutmeg and remaining sugar. Shape dough into 1-in. balls; roll in nutmeg mixture. Place 2 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass. , Bake until lightly browned, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For icing, in a small bowl, mix confectioners' sugar and enough creamer to reach desired consistency. Pipe snowflake designs on cookies as desired.

EGGNOG SNICKERDOODLES RECIPE

Steps:

• Preheat the oven to 350. Line two large baking sheets with parchment or spray with cooking spray.
• In a large bowl or the bowl of a stand mixer, beat together butter and 1 cup sugar, until light and fluffy. Add the egg, rum extract, and eggnog, and mix to combine. Add the flour, salt, baking soda, and nutmeg, and mix until a soft dough forms.
• In a small bowl, whisk together the ½ cup sugar, cinnamon, and nutmeg. Scoop the dough into one inch balls and roll in the sugar mixture. Place on the prepared baking sheets.
• Bake 10-12 minutes, or until lightly browned on the bottom. Let cool on pan for 5 minutes, then move to a cooling rack.
• While the cookies are cooling, whisk together the powdered sugar and enough eggnog to make an icing that is easy to drizzle but not too runny. Pipe snowflakes onto the cooled cookies, or drizzle with the icing.

EGGNOG SNICKERDOODLES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the egg and vanilla.
• In a large bowl, sift together the flour, cream of tartar, baking soda and salt.
• Add the flour mixture to the creamed mixture, alternately with the eggnog. The dough will be thick and slightly sticky.
• Mix together 1/3 cup sugar and 1/2 teaspoon ground nutmeg in a small bowl.
• Shape the dough into rounded tablespoons; roll in sugar and nutmeg mixture. Place 2 inches apart on ungreased baking sheets and bake for 8-10 minutes, or until cookies are just set and starting to crack.

EGGNOG SNICKERDOODLES(COOK'S COUNTRY)

Steps:

• 1. MAKE DOUGH Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400°F Line two baking sheets with parchment paper. Combine flour, cream of tartar, baking soda, and salt in medium bowl. With electric mixer on medium-high speed, beat butter and granulated sugar until light and fluffy, about 2 minutes. Add eggs and rum extract and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined.
• 2. SHAPE COOKIES Roll 1 tablespoon dough into 1-inch ball repeat, placing balls 2 inches apart on prepared baking sheets. Using measuring cup that's been greased on the bottom, press each ball to 1/2-inch round. Bake until edges are lightly browned, 8 to 10 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. Repeat with remaining dough.
• 3. DUST COOKIES Combine confectioners' sugar and nutmeg in small bowl. Using fine-mesh strainer, dust cookies with spiced sugar. (Cookies can be stored in airtight container at room temperature for 3 days.).

EGGNOG SNICKERDOODLES

Steps:

• Heat oven to 400º. In large mixer bowl, combine all cookie ingredients. Beat at low speed, scraping bowl often until well mixed (2 to 4 minutes).
• In a small bowl, stir together sugar mixture ingredients.
• Shape rounded teaspoonfuls of dough into 1 inch balls; roll in sugar mixture.
• Place 2 inches apart on lightly greased cookie sheet.
• Bake 8 to 10 minutes or until edges are lightly brown.

EGGNOG SNICKERDOODLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Beat sugar, butter, shortening, eggs, rum extract, and brandy extract together in a large bowl until smooth. Stir in flour, cream of tartar, baking soda, and salt; mix until dough is just combined.
• Mix colored sugar and nutmeg together in a small bowl.
• Roll dough into 1 1/4-inch balls; coat with colored sugar mixture and place 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until edges are beginning to crisp, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

EGGNOG SNICKERDOODLES

Steps:

• In a large bowl, cream the butter, shortening and 1-1/2 cups sugar until light and fluffy. Beat in eggs and extract. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. , In a shallow bowl, combine the nutmeg and remaining sugar. Roll dough into 1-in. balls; roll in sugar mixture. Place 2 in. apart on ungreased baking sheets. , Bake at 400° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.