Kings County Times

There’s nothing better than a warm, soft snickerdoodle cookie. Except, perhaps, a warm, soft eggnog snickerdoodle cookie! This spirited combination of two classic holiday staples is sure to be a crowd pleaser at your next holiday event.

Ingredients

• 1 cup butter, softened
• 2 1/3 cups sugar, divided
• 1 egg
• 1 teaspoon vanilla or rum extract
• 1 cup eggnog
• 4 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cream of tartar
• 1/2 teaspoon ground nutmeg

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the egg and vanilla.
3. In a large bowl, sift together the flour, cream of tartar, baking soda and salt.
4. Add the flour mixture to the creamed mixture, alternately with the eggnog. The dough will be thick and slightly sticky.
5. Mix together 1/3 cup sugar and 1/2 teaspoon ground nutmeg in a small bowl.
6. Shape the dough into rounded tablespoons; roll in sugar and nutmeg mixture. Place 2 inches apart on ungreased baking sheets and bake for 8-10 minutes, or until cookies are just set and starting to crack.

Be sure to peruse the Golden Eagle Pantry for the ingredients needed in this recipe, and enjoy!

Original source can be found here