I may or may not have been at Toys R Us at 7:30 on Sunday morning.

Christmas is sneaking up on me. We haven’t even had a real *snow* yet this year where I’m at. Don’t get me wrong, I am okay with this, except that I know the fashionably late snow will come and possibly use its tardiness as an excuse to stick around longer. Bah humbug. If you need some help getting into the festivities (or maybe you just want a good cookie) these are for you. I’m pleased to introduce you to Audra, The Baker Chick!

**If you are not an eggnog person {whaaaaat?!} you may still like these snickerdoodles… they use rum extract and nutmeg to mimic the taste of eggnog and give them a festive feel.**

Hello Lovely readers of In Katrina’s Kitchen my name is Audra and I love to bake treats over at my blog The Baker Chick! I am so happy to be here today and to be participating in such a fun and festive blogger event. I love giving and receiving cookies and it has been such a wonderful 2 weeks getting to check out all the beautiful cookies on Katrina’s blog! Today I’m hoping to add to your recipe list with an easy and delicious cookie!

Although I’m  a huge fan of classic snickerdoodles, I always look for a way to jazz them up. I have stuffed them with caramel, turned them into blondies and then stuffed the blondies with caramel.  When I first saw an eggnog themed version of one of my favorite cookies I couldn’t wait to whip them up. Being equally obsessed with eggnog, I was excited and intrugued to see what happened with I merged the two favorties. 

The result is a soft, spicy and delicious cookie that would look lovely on an cookie spread. The nutmeg and rum extract really make them taste like eggnog, but they still have that crisp yet chewy texture of a perfect snickerdoodle. They are also so easy to throw together, it would be a great option if you need a last minute cookie idea. Enjoy and Happy Holidays!

Eggnog Snickerdoodles from The Baker Chick on @KatrinasKitchen

Eggnog Snickerdoodles Recipe

Yield: 6 1/2 dozen cookies
Prep Time: 15 minutes
Total Time: 28 minutes
Snickerdoodle cookies with a hint of eggnog
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Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening, I use Spectrum Organics
  • 1-3/4 cups sugar, divided
  • 2 eggs
  • 1/4 to 1/2 teaspoon rum extract
  • 2-3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 3/4 teaspoons ground nutmeg
  • 1/4 teaspoon cinnamon

Instructions
 

  • In a large bowl, cream the butter, shortening and 1-1/2 cups sugar until light and fluffy. Beat in eggs and extract. In a small bowl combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well.
  • In a shallow bowl, combine the nutmeg, cinnamon and remaining sugar. Roll dough into 1-in. balls; roll in sugar mixture. Place 2 in. apart on ungreased baking sheets.
  • Bake at 400° for 8-12 minutes or until lightly browned. (My oven runs hot so I lowered the temp to 375.) Remove to wire racks to cool.

Original recipes and images © In Katrina's Kitchen

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PhotobucketClick image to see all of the cookies shared.

She didn’t tell you this, but Audra was the 2011 winner of the Foodbuzz Best New Blog of the Year! Don’t you think they made a good choice? With recipes like Vanilla Caramel Coconut Cupcakes, and Mini Peach Hand Pies who can disagree?