Eggnog Snickerdoodles
1/2 cup butter, softened
1/2 cup shortening
2 cups plus 5 tablespoons sugar, divided
1 egg
1 cup eggnog
5-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
Icing:
1 cup confectioners' sugar
2-3 T. eggnog
1 T. softened butter
food coloring and sprinkles, optional
In a large bowl, cream the butter, shortening and 2 cups sugar until light and fluffy. Beat in egg. Combine the flour, salt and baking soda. Gradually add to the creamed mixture alternately with the eggnog, beating well after each addition.
In a small bowl, combine nutmeg and remaining sugar. Shape dough into 1-in. balls; roll in nutmeg mixture. Place 2 in. apart on greased baking sheets; flatten slightly with a glass.
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.
To make the icing: Beat together all ingredients with an electric mixer. The eggnog gives it a lot more flavor than milk, and the butter makes it rich and helps it set. Wait until the cookies cool before you ice them. I piped the icing out of a Ziploc bag, as my pastry bag and tips are still in PA.
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