This recipe is liked by 0 person(s). |
COOKIES - Eggnog Snickerdoodle Cookies
Nb persons: 0
Yield: 7-1/2 dozen
Preparation time:
Total time:
Source:
Holiday Eggnog Snickerdoodles Ingredients | |
1/2 cup | butter, softened |
1/2 cup | shortening |
2 cups plus 1/3 cup | sugar, divided |
1 | egg |
1 teaspoon | rum extract |
1/2 cup | evaporated milk |
1/2 cup | refrigerated French vanilla nondairy creamer |
5-1/2 cups | all-purpose flour |
1 teaspoon | salt |
1 teaspoon | baking soda |
1/2 teaspoon | ground nutmeg |
ICING: | |
1 cup | confectioners' sugar |
5 to 6 teaspoons | refrigerated French vanilla nondairy creamer |
Directions
1. Preheat oven to 350°. In a large bowl, cream butter, shortening and 2 cups sugar until light and fluffy. Beat in egg and extract. In a small bowl, mix milk and creamer. In another bowl, whisk flour, salt and baking soda; gradually add to creamed mixture alternately with milk mixture, beating well after each addition.
2. In a small bowl, mix nutmeg and remaining sugar. Shape dough into 1-in. balls; roll in nutmeg mixture. Place 2 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass.
3. Bake 10-12 minutes or until lightly browned. Cool on pans 2 minutes. Remove to wire racks to cool completely.
4. For icing, in a small bowl, mix confectioners' sugar and enough creamer to reach desired consistency. Pipe snowflake designs on cookies as desired.
Read more: http://www.tasteofhome.com/recipes/holiday-eggnog-snickerdoodles/print#ixzz3MY3RE9SV
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe