jglass
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Eggnog Snickerdoodles
Eggnog flavor is infused in these yummy cookies, even though it’s not an ingredient!
1/2 cup butter, softened
1/2 cup shortening
2 cups plus 5 tablespoons sugar, divided
1 egg
1 teaspoon rum extract
1/2 cup evaporated milk
1/2 cup refrigerated French vanilla nondairy creamer
5-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
ICING:
1 cup confectioners’ sugar
5 to 6 teaspoons refrigerated French vanilla nondairy creamer
In a large mixing bowl, cream the butter, shortening and 2 cups sugar. Beat in egg and extract. Combine milk and creamer; set aside. Combine the flour, salt and baking soda. Gradually add to the creamed mixture alternately with the milk mixture. In a small bowl, combine nutmeg and remaining sugar. Shape dough into 1-in. balls; roll in nutmeg mixture. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks to cool completely. Combine icing ingredients; pipe snowflake designs on cookies. Yield: 7-1/2 dozen.
Eggnog flavor is infused in these yummy cookies, even though it’s not an ingredient!
1/2 cup butter, softened
1/2 cup shortening
2 cups plus 5 tablespoons sugar, divided
1 egg
1 teaspoon rum extract
1/2 cup evaporated milk
1/2 cup refrigerated French vanilla nondairy creamer
5-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
ICING:
1 cup confectioners’ sugar
5 to 6 teaspoons refrigerated French vanilla nondairy creamer
In a large mixing bowl, cream the butter, shortening and 2 cups sugar. Beat in egg and extract. Combine milk and creamer; set aside. Combine the flour, salt and baking soda. Gradually add to the creamed mixture alternately with the milk mixture. In a small bowl, combine nutmeg and remaining sugar. Shape dough into 1-in. balls; roll in nutmeg mixture. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks to cool completely. Combine icing ingredients; pipe snowflake designs on cookies. Yield: 7-1/2 dozen.