HOLIDAY EGGNOG SNICKERDOODLES RECIPE

Holiday Eggnog Snickerdoodles Recipe image

Provided by @MakeItYours

Number Of Ingredients 14

1/2 cup butter, softened
1/2 cup shortening
2 cups plus 1/3 cup sugar, divided
1 egg
1 teaspoon rum extract
1/2 cup evaporated milk
1/2 cup refrigerated French vanilla nondairy creamer
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

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
Print
Add to Recipe Box
Email a Friend