Subj : Nat'l Egg Nog Month - 4
To   : All
From : Dave Drum
Date : Mon Dec 04 2023 13:41:00

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

  Uncle Dirty Dave's Archives

MMMMM


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