Eggnog flavor is infused into the cookie and the glaze with this yummy recipe, perfect for the Christmas season.-Bonnie Massimino, Brookeville, Maryland
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- 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 desired.
- Yield: 7-1/2 dozen.
- Originally published as Eggnog Snickerdoodles in Taste of Home
- December/January 2008, p21
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