Eggnog Snickerdoodles

SERVES Makes 4 dozen cookies

TIME 1½ hours, plus 20 minutes cooling

WHY THIS RECIPE WORKS

Rum extract gave these Eggnog Snickerdoodles the distinctive kick of eggnog. We found regular rum worked okay, but the flavor was not as intense. A final dusting of nutmeg and confectioners’ sugar prepared the snickerdoodles for the holiday table.

INGREDIENTS

2 ½ cups (12½ ounces) all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

¼ teaspoon salt

16 tablespoons (2 sticks) unsalted butter, softened

1 ½ cups (10½ ounces) granulated sugar

2 large eggs

1 ½ teaspoons rum extract

½ cup (2 ounces) confectioners' sugar

½ teaspoon ground nutmeg

note: BEFORE YOU BEGIN

You can substitute rum for the rum extract, but the flavor won't be as strong.

Directions at americastestkitchen.com

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