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Egg Nog Snickerdoodles -- Christmas Cookies Recipe

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This recipe for Egg Nog Snickerdoodles -- Christmas Cookies, by , is from The IWO JIMA Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

MM3 Joseph K. Vogel, Carmine, Texas
Added: Saturday, December 6, 2008


2 ¾ cups all-purpose flour
1 ½ cups sugar
1 cup butter, softened
2 eggs
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. salt
½ tsp. brandy extract
½ rum extract


¼ cup sugar or colored sugar (I like to use green colored sugar)
1 tsp. nutmeg

In a small bowl, combine the sugar mixture; stir to blend.
In a 3 quart mixing bowl, combine and cream butter and sugar, add eggs and beat. Add all cookie ingredients and beat at low speed, scraping sides of bowl often, until well mixed (2 to 4 minutes). Chill dough.

Shape rounded teaspoonfuls of dough into 1 inch balls and roll gently in sugar mixture. For a smaller cookie, make smaller balls. These cookies spread, so place 2 inches apart on an ungreased cookie sheet. Bake in center of oven at 400 degrees for 8 to 10 minutes or until the edges are lightly browned. If you like a crisp cookie, bake for 10 to 12 minutes but don’t let them get too brown. Cool on a rack and store in a tightly covered container. Makes 4 dozen.




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