Title: Eggnog Snickerdoodles # 2
Categories: Cookies
Yield: 48 servings
2 3/4 c All-purpose flour
1 1/2 c Granulated sugar
1 c Butter; softened
2 Eggs
2 ts Cream of tartar
1 ts Baking soda
1/4 ts Salt
1/2 ts Brandy extract
1/2 ts Rum extract
Sugar mixture:
1/4 c Granulated sugar; or
-colored sugar
1 ts Ground nutmeg
Preheat oven to 400 degrees F. In a large mixer bowl, combine the
flour, sugar, butter, eggs, cream of tartar, baking soda, salt, brandy
extract and rum extract. Beat on low speed, scraping the bowl often, until
well mixed. In a small bowl, stir together the sugar and nutmeg. Shape
rounded teaspoonfuls of dough into 1-inch balls; roll in the sugar mixture.
Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes,
or until the edges are lightly browned. Remove from the pans to cool.
