Recipe: Eggnog Snickerdoodles

EGGNOG SNICKERDOODLES

1 1/2 cups white granulated sugar
1 cup butter, softened
1/2 teaspoon brandy extract
2 eggs
1/2 teaspoon rum extract
2 1/4 cup all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
FOR ROLLING:
1/4 cup colored (or white) granulated sugar
1 teaspoon nutmeg

Heat oven to 400 degrees F.

In large mixer bowl, cream together 1 1/2 cups white granulated sugar and butter. Mix in eggs and rum extract.

Combine flour, cream of tartar, baking soda and salt; add to sugar mixture. Beat at low speed, scraping bowl often, until well mixed.

Combine the 1/4 cup colored (or white) sugar with the nutmeg; set aside.

Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar mixture. Place 2-inches apart on ungreased cookie sheets.

Bake for 8 to 10 minutes, or until edges are lightly browned. Remove to wire rack to cool.

Makes about 4 dozen cookies
From: SueA, CA - 12-08-97