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
+=PLUS=+
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
minutes.
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
bake.
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
container.
By: Vaughn Vreeland
Yield: 24 cookies
RECIPE FROM:
https://cooking.nytimes.com
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