MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Eggnog Snickerdoodles
Categories: Cookies, Snacks, Holiday
Yield: 24 cookies
3 1/2 c A-P flour (445 g)
1 1/2 ts Cream of tartar
1 ts Baking soda
1 c Unsalted butter (225 g); room
- temperature
1 3/4 c Granulated sugar (350 g)
1/4 c Sugar (50 g); for rolling
1 ts Kosher salt
1 lg Egg; room temperature
2 Egg yolks; room temperature
1 tb Rum extract
2 ts Nutmeg; fresh grated
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, 1-3/4 c
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 pulsing the flour, so that it doesn't 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 1/4 cup (50 g) 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.
Recipe by Vaughn Vreeland
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
