I signed up for a cookie exchange at work. Each person makes a dozen cookies for each person that signs up. Turns out 10 people signed up. That means I had to make 10 dozen cookies. Ack! Well, it turned out to be not that bad. I decided to make a relatively simple and easy recipe.
I just started subscribing to Cook’s Country magazine. It’s published by the same people that do Cook’s Illustrated magazine and America’s Test Kitchen on PBS. While I really like Cook’s Illustrated, the recipes in Cook’s Country seem more accessible to the average cook. I’m really excited about my new subscription and immediately found a recipe I wanted to try and it turns out it was perfect for the cookie exchange. Eggnog Snickerdoodles. Unfortunately, I can’t share the recipe since you have to be a member to view their recipes online. But here is a lovely photo of them.
They came out great. They are made with rum extract and have nutmeg and powdered sugar sprinkled on top. Tastes just like eggnog and are light and crispy. The only drawback is that the recipe said that they keep at room temp. for only 3 days. To extend their freshness, I decided to use Butter-Flavor Crisco instead of real butter. I hope it works!
I just picked up my cookies that everyone else made today. What a haul! Peanut Butter Cup Cookies, Mint Chocolate Chip Cookies, Peanut Blossoms, Sugar Cookies, just to name a few. I put most of them in the freezer and will take them out as needed.
I do have a couple more recipes I would like to try for the holiday season, but for the most part, we’re covered for cookies!
Eggnog Snickerdoodles sound very interesting, I wish I could try those cookies. You really had to bake a lot of cookies, it must have taken you hours to bake them all!
Pingback: Low FODMAP Eggnog Snickerdoodles - Delicious as it Looks