Snickerdoodles

Snickerdoodles

2 1/2 C all-purpose flour

1 T. baking powder

1/4 tsp. freshly grated nutmeg

Use colored sugars to dress up cookies

1/4 tsp. salt

3/4 C. (1 1/2 sticks) butter, softened, room temp

1 1/3 C sugar

1 T. mild molasses

2 large eggs

1 tsp. vanilla

topping

1 T. cinnamon

1/4 C. sugar

Preheat oven to 350

Sift together the flour, baking powder, nutmeg and salt in a medium bowl*

**Cream the butter, sugar and molasses together (if using stand mixer, use paddle attachment)

Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Gradually add flour mixture and mix til blended.

In a separate small bowl mix topping ingredients

Shape the dough into 1 1/4" balls. Roll each ball in the cinnamon-sugar mixture to coat completely and arrange the balls on baking sheets, spacing them 2 1/2" apart. Use the palm of your hand to flatten each cookie slightly. Bake for approx 15 min

Notes on Technique

*It is not necessary to use a sifter when "sifting" ingredients in any recipe. Add ingredients to a bowl and Whisk together. The whisk will do the same thing as a sifter would but faster and easier.l

**Almost all baking starts with creaming of butter and sugar with the gradual addition of eggs. It is important that you have a smooth emulsion. See notes on cornbread

Eggnog cookie variation of snickerdoodles

Ingredients

1. 1 cup butter, softened
2. 2 1/3 cups sugar, divided
3. 1 eggs
4. 1 teaspoon vanilla or rum extract
5. 1 cup eggnog
6. 4 1/2 cups flour
7. 1 teaspoon baking soda
8. 1 teaspoon salt
9. 1 teaspoon cream of tartar
10. 1/2 teaspoon ground nutmeg

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the egg and vanilla.
3. In a large bowl, sift together the flour, cream of tartar, baking soda and salt.
4. Add the flour mixture to the creamed mixture, alternately with the eggnog. The dough will be thick and slightly sticky.
5. Mix together 1/3 cup sugar and 1/2 teaspoon ground nutmeg in a small bowl.
6. Shape the dough into rounded tablespoons; roll in sugar and nutmeg mixture. Place 2 inches apart on ungreased baking sheets and bake for 8-10 minutes, or until cookies are just set and starting to crack.