Holiday Eggnog Snickerdoodles Food

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.

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 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

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.