12.18.2012

Eggnog Snickerdoodles, A Guest Post by Bailey

My student Bailey brought a plate of these amazing cookies into school last week. I  asked her if she would share the recipe here.  Luckily for all of us she agreed. Seriously, they are  pure holiday cheer.

A Guest Food Post by, Bailey Lawson

Makes approximately 36 cookies.

Ingredients:
3 cups of All Purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter
2 cups sugar, divided
1/4 cup plain eggnog
1 Tablespoon dark rum
1 teaspoon vanilla extract
2 large eggs
2 teaspoons cinnamon
1/2 teaspoon grates nutmeg


Directions:

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 with 1 1/2 cups sugar until 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 1 hour (or put in the freezer for 15-20 minutes). When ready to bake, heat the oven to 350 degrees. Line a baking sheet with parchment paper. In a small, flatter container, mix together the remaining sugar, the cinnamon, and the nutmeg. Working with 1 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. Leave 2 inches between cookies on all sides. Bake for 8-10 minutes, until golden brown. Transfer the cookies onto a cooling rack. Store in an airtight container for up to a week.



Variation: Use less cream of tartar and baking soda to make a thinner, crispier cookie. Then put a scoop of ice cream between the cookies for an ice cream sandwich. Mmmm, brilliant.

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