• Nat'l Egg Nog Month - 4

    From Dave Drum@1:2320/105 to All on Mon Dec 4 13:29:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Eggnog Snickerdoodles
    Categories: Cookies, Snacks, Holiday
    Yield: 24 cookies

    3 1/2 c (445 g) A-P flour
    1 1/2 ts Cream of tartar
    1 ts Baking soda
    1 c (225 g) unsalted butter; room
    - temp
    1 3/4 c (350 g) granulated sugar
    1/4 c (50 g) sugar for rolling
    1 ts Kosher salt
    1 lg egg + 2 yolks; room temp
    1 tb Rum extract
    2 ts Fresh grated nutmeg

    In a medium bowl, whisk together the flour, cream of
    tartar and baking soda, and set aside. In the bowl of a
    stand mixer fitted with the paddle attachment, cream
    together the butter, 1-+ cups sugar and the salt on
    medium-high until very smooth and fluffy, 3 to 4

    Scrape down the sides of the bowl, return the mixer to
    medium speed and add the egg and egg yolks,
    incorporating each before adding the next. Add the rum
    extract. Scrape down the sides of the bowl and continue
    to beat for another minute or two.

    Add the flour mixture and beat on low speed until
    combined. (You may want to start by rCLpulsingrCY the flour,
    so that it doesnrCOt go everywhere.) Set the dough aside
    to hydrate for about 10 minutes while you prepare to

    Set oven @ 350-|F/175-|C and line 2 rimmed baking sheets
    with parchment paper. Make the nutmeg-sugar mixture by
    combining the remaining -+ cup/50 grams sugar with the
    nutmeg in a small bowl.

    Roll the dough into balls, each one the size of a golf
    ball or about 45 grams, then roll each dough ball in the
    nutmeg-sugar. Transfer the balls to the baking sheets,
    about 2" apart, and bake 10 to 13 minutes, rotating pans
    and switching racks halfway through, until slightly
    puffed and just set.

    Let the cookies cool slightly on the baking sheet before
    transferring them to a wire rack to cool completely.
    These cookies are even better the day after they're
    made, and will keep for 4 days sealed in an airtight

    By: Vaughn Vreeland

    Yield: 24 cookies

    RECIPE FROM: https://cooking.nytimes.com

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