Eggnog Snickerdoodles

eggnog snickerdoodle 1550 x 896 300x173 Eggnog Snickerdoodles

Eggnog Snickerdoodles

 Brilliant cookies for this holiday season and so easy to make. There isn’t actual eggnog in these, but rum flavouring and nutmeg do the job very nicely.         EGGNOG SNICKERDOODLES Makes 4 dozen cookies (easily halved) 2 1/2 cups all purpose flour2 tsps cream of tartar1 tsp baking soda1/4 tsp salt16 Tbsp butter (2 sticks), unsalted, softened1 1/2 cups granulated sugar2 large eggs1 1/2 tsp rum extract (more flavourful than rum)1/2 cup confectioners’ (icing) sugar (I used less)1/2 tsp nutmeg 1. Make dough: Adjust oven racks to upper middle and lower middle positions. Heat oven to 400 degrees F. Line two baking sheets with parchment paper. Combine flour, cream of tartar, baking soda, and salt in medium bowl. With electric mixer on med-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 one tablespoon of dough into one inch ball. Repeat, placing balls two inches apart on prepared baking sheets. Using a measuring cup that’s been greased on the bottom, press each ball to 1/2 inch round. Bake until edges are lightly browned, 8-10 minutes, switching and rotating sheets halfway through baking. Cool five minutes on sheets, then transfer to wire racks to cool completely. Repeat with remaining dough. 3. Dust cookies: Combine confectioners’ sugar and nutmeg in small bowl. Using a fine mesh strainer, dust cookies with spiced sugar. Store in airtight container for up to 3 days. Enjoy with your favourite tea!