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Location: Texas, United States

Monday, December 18, 2006

Eggnog Snickerdoodles

½ cup butter (no substitutes), softened
½ cup shortening
1 ¾ cups sugar, divided
2 eggs
½ tsp rum extract
2 ¾ cups flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt
2 tsp nutmeg

In a mixing bowl, cream butter, shortening, and 1 ½ cups sugar. Beat in eggs and extract. Combine the flour, cream of tartar, baking soda, and salt; gradually add to creamed mixture. In shallow bowl, combine the nutmeg and remaining ¼ cup sugar. Roll dough into 1-inch balls; roll in sugar mixture. Place 2 inches apart on ungreased baking sheets. Bake at 400 degrees for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Makes 6 ½ dozen.



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