Eggnog Snickerdoodles
Yield
4 - 6 ServingsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¾ | cups |
all-purpose flour
|
|
| 1 ½ | cups |
sugar
granulated |
|
| 1 | cup |
butter
softened |
|
| 2 | large |
eggs
|
|
| 2 | teaspoons |
cream of tartar
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
brandy
extract |
*
|
| ½ | teaspoon |
rum extract
|
* |
| Sugar mixture | |||
| ¼ | cup |
sugar
granulated |
|
| 1 | teaspoon |
nutmeg
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 651 | ml |
all-purpose flour
|
|
| 355 | ml |
sugar
granulated |
|
| 237 | ml |
butter
softened |
|
| 2 | large |
eggs
|
|
| 1E+1 | ml |
cream of tartar
|
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
brandy
extract |
*
|
| 2.5 | ml |
rum extract
|
* |
| Sugar mixture | |||
| 59 | ml |
sugar
granulated |
|
| 5 | ml |
nutmeg
ground |
|
Directions
Preheat oven to 400℉ (200℃).
In a large mixer bowl, combine the flour, sugar, butter, eggs, cream of tartar, baking soda, salt, brandy extract and rum extract.
Beat on low speed, scraping the bowl often, until well mixed. In a small bowl, stir together the sugar and nutmeg.
Shape rounded teaspoonfuls of dough into 1-inch balls; roll in the sugar mixture.
Place 2 inches apart on ungreased cookie sheets.
Bake for 8 to 10 minutes, or until the edges are lightly browned. Remove from the pans to cool.
