Eggnog Snickerdoodle Cookies

This recipe is super tasty and so easy to make.  I cut this recipe out of the “Winnipeg Free Press” years ago, so I do not know it’s original origin.

I could not find a small bottle of dark rum, so I just bought a 375 ml size of Appleton Estate Jamaica rum. It worked out just fine. (And in all honesty, I really can’t taste it in the cookie)

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750 ml (3 cups) all-purpose flour
10 ml (2 tsp) cream of tartar
5 ml (1 tsp) baking soda
2.5 ml (1/2 tsp) salt
185 ml (3/4 cup or 1 1/2 sticks) butter
500 ml (2 cups) sugar, divided
65 ml (1/4 cup) plain eggnog
15 ml (1 Tbsp) dark rum or brandy
5 ml (1 tsp) vanilla extract
2 large eggs
10 ml (2 tsp) cinnamon
2.5 ml (1/2 tsp) grated nutmeg

1. in a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
2. In a large bowl, use an electric mixer on high to beat the butter and 375 ml (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.
3. Add the dry ingredients and mix thoroughly. Cover the bowl and refrigerate for 1 hour.
4. When ready to bake, heat the oven to 350F. Line a baking sheet with parchment paper.
5. In a small bowl, mix together the remaining 125 ml (1/2 cup) of sugar, the cinnamon and nutmeg.
6. Working with 15 ml (1 Tbsp) 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 5 cm (2 inches) between the cookies on all sides. Bake for 8 to 10 minutes, or until lightly golden, but still soft at the centre. Transfer to a rack to cool.

MAKES 36 cookies

NOTE: Store in an airtight container at room temperature for up to a week.

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