Eggnog SnickerdoodlesDecember 10, 2010 at 5:28 pm | Posted in cookies & bars, sweet things | 7 Comments
Every December I have these grand plans for holiday cookie baking…and that’s as far as I get. Plans, but no cookies. What I should really do is host a cookie swap– make one big batch of cookies and invite my other baker friends over to trade away for a fabulous variety. I’ll work on getting that together next year, because I think it would be tons of fun (especially if Christmas cocktails are involved!), and I’ll be sure to consult my new book The Cookie Party Cookbook by Robin Olson for the organizational low-down. Did you know there are rules to hosting a cookie swap? Glad I have the book, because I had no idea. My cookie exchange would have been lawless, sugar-fueled chaos!
This book is not just about rules and tips, of course. It has heaps of recipes…homey recipes, straight from the kitchens of the author and the friends and family she’s been exchanging with for years. Some of the recipes are not my really style, but I tape-flagged a whole mess of them that I’m eager to try. I couldn’t resist making Eggnog Scickerdoodles first. The boozy, nutmeg flavor of eggnog gets me jazzed about Christmas, and I’ve already declared my love for snickerdoodles here. These are buttery, chewy and really do remind me of eggnog. A definite contender for next year’s cookie exchange!
Steph’s Note: While I usually think I can find anything I could ever want in NYC, sometimes that’s just not true. I couldn’t find rum or bandy extracts in my local grocery stores, so I just subbed a teaspoon each of the real things.
for the dough
2 1/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups sugar
1 cup (2 sticks) butter, softened
1/2 teaspoon rum extract
1/2 teaspoon brandy extract
2 large eggs
for the nutmeg-sugar mixture
1 teaspoon grated nutmeg
1/4 cup sugar, colored or plain
-Heat oven to 400°F/200°C. Line baking sheets with parchment.
-In a large bowl, whisk the flour, salt, cream of tartar and baking soda. In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar. Add in the eggs and beat well, followed by the extracts. Gradually add the flour mixture to the creamed mixture and beat until well blended.
-Stir together the nutmeg and sugar in small bowl. Shape rounded teaspoonfuls of dough into 1-inch balls and roll in sugar mixture. Place 2 inches apart onto the lined cookie sheets.
-Bake for 8 to 10 minutes or until edges are lightly browned (less time if you prefer softer cookies). Transfer to wire racks to cool.
Please note that the publisher, St. Martin’s Griffin, sent me a copy of this book.