Delicious Alcohol free kids friendly Eggnog Snickerdoodles cookies made with cream of tartar and goes well with cup of milk.
Hope you guys had a wonderful Christmas. I planned to do a lot of things for this Christmas, however got a bad case of bronchitis with persistent coughing for last two week. Not able to do anything. Even I have difficulty in breathing while coughing. Now with lots of medication it is under control. Finally on the Christmas Eve my daughter ask me to make some cookies for Santa. So I made this Eggnog Sinckerdoodles and plum cake. Started making this cake around 7 in the evening and finished by night 10.30. I got this eggnog sinckerdoodles recipe from a magazine
I was planning to make eggnog earlier, maybe for the next Christmas I will try that. Now I learned one more lesson don’t keep planning anything, take it day by day. Yes I haven’t baked or cooked anything properly for this week except this cookies and cake.
Indian friends, if you wondering what is eggnog/egg milk punch, it is a sweetened dairy-based beverage traditionally made with milk and/or cream, sugar, and whipped eggs to get frothy structure. Alcohols like such as brandy, rum or bourbon are often added. The finished serving is often garnished with a sprinkling of ground cinnamon or nutmeg.
Eggnog is traditionally consumed throughout Canada and the United States around Thanksgiving and Christmas. Since it has custard base it is used as ice-cream base.
When I was shopping while ago I spotted a magazine in which this recipe was there along with gingerbread brownies. However was only able to make the eggnog snickerdoodles cookies. These are delicious and easy to make, my daughter said she likes it so Santa will also like it. It is simple sugar cookie recipe but it has some unique ingredients, like cream of tartar and rum extract. I changed the recipe little bit. Did not used the icing with confectioner’s sugar and nutmeg,
Give it try you will love it, here comes the recipe of easy cookies.
- 1 ¼ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 8 tablespoons unsalted butter softened (2 sticks)
- ¾ cup granulated sugar
- 1 large eggs
- ¾ teaspoon rum extract see note
- ¼ cup sugar
- MAKE DOUGH preheat oven to 375°F Line two baking sheets with parchment paper. Combine flour, cream of tartar, baking soda, and salt in medium bowl. With electric mixer on medium-high speed, beat butter and granulated sugar until light and fluffy, about 2 minutes. Add eggs and rum extract and mix until incorporated.
- Reduce speed to low, add flour mixture, and mix until just combined.
- SHAPE COOKIES Roll 1 tablespoon dough into 1-inch ball.
- Then roll the dough into a ¼ cup demara sugar and
- place balls 2 inches apart on prepared baking sheets.
- Bake until edges are lightly browned, 12 minutes, switching and rotating sheets halfway through baking.
- Cool for 5 minutes on sheets, then transfer to wire rack to cool completely. Repeat with remaining dough.
- Cookies can be stored in airtight container at room temperature for 3 days.
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.