Eggnog Snickerdoodles

By Coppermouse

These never last 3 says at my house. Be sure tp use rum extract instead of rum. Extract gives deeper flovor

Ingredients

• 2 1/2 c all purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp salt
• 16 tsp (2 sticks) unsalted butter softened
• 1 1/2 sugar
• 2 lsrge eggs
• 1 1/2 tsp rum extract
• 1/2 c powdered sugar
• 1/2 ground nutmeg

Details

Servings 4

Preparation

Step 1

combine flour, cream of tartar, baking soda, and salt. In mixing bowl cream butter and sugar until light and fluffy about two minutes. Add rum flavoring an eggs, one at a time. Beat until each is combined well before adding the next one. Add flour mixture, mix until just combined.

Roll one tablespoon of dough into 1 inch balls/ Place on parchment lined baking sheets, 2 inches apart. with bottom of well greased glass or cup, press each ball to 1/2 thick rounds. Bake at 400 until edges are lightly brown, 8-10 minutes/ Cool five minutes on pan. Remove to wire race and cool completely.

Combine powder sugar and nutmeg. Using a fine mesh strainer, lightly dust cookies.

Will keep in air tight container 3 days