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For smiles, snicker’s in the name, eggnog’s in the dough
Question of the Day
You can keep your decorated, stained glass, death-by-chocolate, triple-dunked biscotti bombs or whatever this holiday season’s must-bake cookie will be.
Any time of year — and especially this time of year — I’ll take the delicious simplicity and vanillaness (no, probably not a real word) of a chewy, soft and sweet snickerdoodle over just about any fancy, overwrought confection. Even better is to pair that simple, underappreciated cookie with the most perfect of holiday beverages, eggnog.
So this year, I wondered what would happen if I blended these two classic treats. That’s right, an eggnog snickerdoodle. It totally makes sense. Though overtly rich and creamy, at heart eggnog is about clean vanilla creaminess with just a hint of holiday spice. You easily could say the same of snickerdoodles, which are rich, buttery cookies with a clean vanilla taste and a light dusting of cinnamon sugar on the outside.
EGGNOG SNICKERDOODLE COOKIES
Start to finish: 1½ hours (30 minutes active)
Makes 36 cookies
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
¾ cup (1½ sticks) butter
2 cups sugar, divided
¼ cup plain eggnog
1 tablespoon dark rum or brandy
1 teaspoon vanilla extract
By Tom Harris and Madhav Khandekar
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