Eggnog Snickerdoodlescooks Country 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(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:

• 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.

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

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:

• 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.

EGGNOG SNICKERDOODLES

Steps:

• Heat oven to 375°F.
• In large bowl, mix cookie mix, softened butter, egg, 1/2 teaspoon nutmeg and the rum extract with spoon until soft dough forms. Shape dough into 36 (1 1/4-inch) balls. In small bowl, mix sugar, cinnamon and remaining 1/2 teaspoon nutmeg. Roll balls in sugar-spice mixture. Place 2 inches apart on ungreased cookie sheets. Discard sugar-spice mixture after rolling balls.
• Bake 7 to 9 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• In small microwavable bowl, microwave white vanilla baking chips uncovered on Medium (50% power) 60 seconds. Stir; continue to microwave in 15-second increments until mixture can be stirred smooth.
• Working with one cookie at a time, dip halfway into melted chips; gently shake off excess. Place on waxed paper. Repeat with remaining cookies. If chips have cooled too much, reheat. Let stand 30 minutes or until set. Store covered in airtight container.