Michigan Cottage Cook: DIVINE EGGNOG WITH NUTMEG SNICKERDOODLES

EGGNOG SNICKERDOODLES WITH NUTMEG

Eggnog is not usually associated with Easter, but these EGGnog cookies are a delightful addition to any holiday or any day. The cookies are not made with eggnog, but flavored with rum and brandy extracts to give the eggnog flavor. The brandy extract can be hard to find, but it really adds to the flavor of these cookies. The extract is available on-line.

I made these cookies for a reception for my Grandson Bradley's music students and they were a hit. Bradley and I are both very fond of nutmeg.

EGGNOG SNICKERDOODLES

A delightfully different variation of a perpetually favorite cookie, the traditional Snickerdoodles. Snickerdoodles were John Winterrowd's favorite cookie.

½ c butter

½ c shortening

1 ½ c sugar

2 eggs

1/2 t rum extract

¼ t brandy extract

2 ¾ c flour

2 t cream of tartar

1 t baking soda

¼ t salt

TOPPING

¼ c sugar

2 t ground nutmeg

Ingredients: Flour, sugar, baking soda, cream of tartar, salt, eggs, butter, shortening, rum extract, brandy extract, and nutmeg.

If you can not find brandy extract, use LorAnne Brandy-flavored oil which is available in cake supply stores and on-line.

In a mixing bowl, cream butter, shortening and the 1-½ cup sugar with an electric mixer until light and fluffy. Add the eggs and extracts. Beat until fluffy. Combine dry ingredients in a separate bowl and mix well together. Add dry ingredients to butter mixture and mix well. In a small bowl, mix together nutmeg and sugar for topping. Use a cookie scoop or teaspoon to form cookie, roll cookie in nutmeg sugar mixture. Line cookie sheets with parchment paper. Place cookies 2-inches apart. Bake in preheated 400° F. for 10 to 12 minutes or lightly browned around the edges. Cool on wire rack.

Put butter and shortening in a mixing bowl. Put dry ingredients in a different bowl. Put topping sugar and nutmeg in another bowl. Cream butter and shortening together with an electric mixer until mixture is fluffy.