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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Holiday Eggnog Snickerdoodles Recipe

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This recipe for Holiday Eggnog Snickerdoodles, by , is from Bunco Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Maetha Smith

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients
1/2 cup butter, softened
1/2 cup shortening
2 cups plus 1/3 cup sugar, divided
1 large egg
1 teaspoon rum extract
1/2 cup evaporated milk
1/2 cup refrigerated French vanilla nondairy cream
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:
Directions:
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.
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.
Bake 10-12 minutes or until lightly browned. Cool on pans 2 minutes. Remove to wire racks to cool completely.
For icing, in a small bowl, mix confectioners' sugar and enough creamer to reach desired consistency. Pipe snowflake designs on cookies as desire

Personal Notes:
Personal Notes:
1 cookie: 77 calories, 2g fat (1g saturated fat), 5mg cholesterol, 50mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein

 

 

 

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