"Re-create the flavor of eggnog in a cookie this holiday season with this recipe for eggnog snickerdoodles, courtesy of New York Times baker and general cookie spokesperson Vaughn Vreeland, author of the new cookbook, Cookies: The Best Recipes for the Perfect Anytime Treat. The secret ingredient here, according to Vreeland, is rum extract. An extra egg yolk in the dough and a dusting of nutmeg-sugar yield a cookie that's custard-like on the inside and crisp on the outside."
"In a medium bowl, whisk together the flour, cream of tartar and baking soda and set aside. In the bowl of a stand mixer fitted with the paddle, cream together the butter, 1 3/4 cups (350 grams) of the sugar and the salt on medium-high until very smooth and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, return the mixer to medium speed and add the whole egg and egg yolks, incorporating each before adding the next. Add the rum extract."
Eggnog snickerdoodles combine all-purpose flour, cream of tartar, baking soda, unsalted butter, granulated sugar, kosher salt, one whole egg, two egg yolks, rum extract and freshly grated nutmeg. An extra egg yolk and rum extract impart a custard-like interior and eggnog flavor. The butter and sugar are creamed until very smooth and fluffy, then eggs and yolks are added followed by rum extract and flour. The dough hydrates briefly before shaping and rolling in sugar and nutmeg to produce crisp edges and soft, tender centers. Yield: 24 cookies; pair with bourbon neat.
Read at www.mercurynews.com
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