Eggnog Snickerdoodles

Eggnog Snickerdoodles

I hope everyone had a terrific Thanksgiving holiday! I know I did – even though I made way too much food, and ate way too much.

I can’t believe it’s already December 1st, and I only have 24 more days to make Christmas cookies. Where does the time go??

I decided to begin my Christmas cookie baking with these delightful Eggnog Snickerdoodles. If you like eggnog, then these cookies are for you. They are so tasty…in fact, I’m not sure if they’ll even last until Christmas. I guess I’d better go put a batch in the freezer so I’ll be sure to have some for Christmas.

~Enjoy~

Eggnog Snickerdoodles

2 1/2 cups all-purpose flour

1 1/2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter, softened

1 1/2 cups granulated sugar

2 eggs

1 teaspoon rum extract

1 teaspoon nutmeg

1/4 cup granulated sugar

Preheat oven to 350 degrees.

In a medium bowl, combine flour, cream of tartar, baking soda and salt; set aside.

In large mixing bowl, cream butter and sugar together. Add eggs, one at a time, and beat well. Stir in rum extract.

Add flour mixture to butter mixture; mix until well combined. Chill dough in refrigerator for 15-30 minutes.

Combine the nutmeg and 1/4 cup sugar in a small bowl; set aside.

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

Bake for 8 to 10 minutes, or until edges are lightly browned. Cool on cookie sheet for 1 minute. Remove to wire rack to cool completely.

Makes approximately 48 cookies.