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Categories:
all-purpose cream of tartar baking soda salt butter sugar eggnog dark rum vanilla eggs cinnamon nutmeg
Viewed: 44 - Published at: 2 years agoIngredients
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 12 teaspoon salt
- 34 cup butter
- 2 cups sugar, divided
- 14 cup plain eggnog
- 1 tablespoon dark rum or 1 tablespoon brandy
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 teaspoons cinnamon
- 12 teaspoon grated nutmeg
Method
- In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt.
- Set aside.
- In a large bowl, use an electric mixer on high to beat the butter and 1 1/2 cups of the sugar until light and fluffy.
- Reduce the mixer speed to low and slowly drizzle in the eggnog, rum and vanilla, mixing until completely incorporated.
- Add the eggs, then beat until well mixed.
- Add the dry ingredients and mix thoroughly.
- Cover the bowl and refrigerate for an hour.
- When ready to bake, heat the oven to 350 degrees.
- Line a baking sheet with parchment paper.
- In a small bowl, mix together the remaining 1/2 cup of sugar, the cinnamon and nutmeg.
- Working with a tablespoon of dough at a time, roll the dough between your hands to form balls.
- Roll each ball in the sugar mixture to coat evenly, then arrange on the prepared baking sheet, leaving two inches between the cookies on all sides.
- Bake for eight to 10 minutes, or until lightly golden, but still soft at the center.
- Transfer to a rack to cool.
