I spent the weekend stocking my freezer with Aunt Mary's Sugar Cookies and these Eggnog Snickerdoodles. In the process, I discovered my son is a great climber and a cookie thief! Since I was working at the kitchen island, I set the wire rack on the breakfast table full of cooling cookies. Before I knew it, that monkey of mine had climbed up onto the chair and was on the table taking bites out of cookies. I think over the course of an hour, he had stolen half a dozen cookies, bit onto them and fed them to our dog, Autumn. What a stinker!
|The Great Cookie Thief!|
My friend Maranda, shared this recipe with me a few weeks ago for Eggnog Snickerdoodles. This is very much like regular snickerdoodles (a cinnamon-sugar coated sugar cookie) but it uses nutmeg instead of cinnamon, and rum instead of vanilla. Um, yes please! I used my small cookie scoop to portion out the dough and baked them for 10 minutes (per the directions) but I think they over baked slightly, because while all my cookies were nice and blond in color they all wound up crunchy and not at all chewy, like a typical snickerdoodle. Nonetheless, they were tasty, and my family prefers crisp cookies anyway. If you wan them chewy, bake for 8-9 minutes or use a larger cookie scoop and just adjust the baking time accordingly.
I have another eggnog flavored recipe coming soon. Have a good week, everyone!
- 1/2 cup unsalted butter, softened
- 1/2 sup shortening
- 2 cups sugar, divided
- 2 eggs
- 1/2 teaspoon rum extract
- 1/2 teaspoon white rum, optional
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 1/4 teaspoons ground nutmeg, divided
In a shallow bowl, combine 1/2 cup sugar and 3 teaspoons of nutmeg. Stir to combine and set aside.
In a medium bowl, combine the flour, cream of tartar, baking soda, 1/4 teaspoon ground nutmeg and salt. Set aside.
In a large bowl, cream the butter, shortening, and 1 1/2 cups sugar until light and fluffy,
Beat in the eggs, the extract and the rum, if using. Gradually add the flour mixture and mix well.
Roll dough into 1-inch balls. (I used a small cookie scoop to portion out the dough). Roll dough balls into sugar mixture, coating well.
Place on ungreased cookie sheets, placing them 2-inches apart.
Bake for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Makes 5 dozen 2-inch cookies.
He may be a cookie thief, but he also likes to share with his uncle Aaron. He's such a sweet boy.