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

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