Holiday cookies: Eggnog Snickerdoodles

"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. These cookies are great with a bourbon neat," he writes."

"Eggnog Snickerdoodles Yield: Serves 24 cookies INGREDIENTS 3 1/2 cups all-purpose flour 1 1/2 teaspoons cream of tartar 1 teaspoon baking soda 1 cup unsalted butter (2 sticks), at room temperature 1 3/4 cups granulated sugar, plus 1/4 cup for rolling 1 teaspoon kosher salt (such as Diamond Crystal) 1 large egg, at room temperature 2 egg yolks, at room temperature 1 tablespoon rum extract 2 teaspoons freshly grated nutmeg DIRECTIONS In a medium bowl, whisk together the flour, cream of tartar and baking soda and set aside."

"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. Scrape down the sides of the bowl and continue to beat for another minute or two. Add the flour mixture and beat on low speed until combined. (You may want to start by "pulsing" the flour, so that it doesn't go everywhere.) Set the dough aside to hydrate for about 10 minutes while you prepare to bake."

Eggnog snickerdoodles use rum extract, extra egg yolk, and freshly grated nutmeg to mimic classic eggnog flavor. The dough combines flour, cream of tartar, baking soda, unsalted butter, granulated sugar, kosher salt, a whole egg plus two yolks, rum extract, and nutmeg. Cream butter with sugar and salt until very smooth and fluffy, then add eggs and rum extract before folding in the dry ingredients. Hydrate the dough for about 10 minutes, roll in a nutmeg-sugar mixture, and bake at 350°F to achieve a custard-like interior and crisp outside.

Read at The Mercury News