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Eggnog Snickerdoodles
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| Servings: Makes 40 large cookies |
| Comments: I use heaping teaspoons and get 40 large cookies per batch. |
Ingredients:  3 1/4 cups all-purpose flour 1 1/2 cups granulated sugar 1 cup margarine, softened 2 extra large eggs 1 tablespoon cream of tarter 1/2 cup (store bought) eggnog 2 tablespoons dark rum 1/2 teaspoon salt 1 teaspoon ground nutmeg |
| Instructions: Using a mixer set on slow speed mix together sugar and softened margarine; then increase the speed of mixer until creamed. Add the eggnog, the 2 eggs and the rum; beat slowly until well blended, then whip at high speed a minute or so. Stop the mixer; add the nutmeg, cream of tarter and salt and start blending slowly as you pour the 3 1/4 cups of flour into the mix. Build up the speed until mixture is well blended and looks light and fluffy. Drop by teaspoons onto a well greased cookie sheet sprinkling the tops of the cookies with a pinch of sugar and a shake or two of nutmeg. Bake at 400 degrees F (200 C) for approximately 10 minutes or when the edges of the cookies turns light brown. Remove from oven and cool on wire racks until cool, and enjoy. Note: These Snickerdoodles are golden brown and very soft and will melt in your mouth. Allow plenty of space between the cookies for spreading. I use heaping teaspoons and get 40 large cookies per batch. Makes 40 large cookies. |
| Source: John Grunden |
| Submitted By: John Grunden |
| Date: November 14, 2003 |