Thursday, December 1, 2011
Well, considering the fact that I went MIA in November, I first should apologize for that! Believe me, I was thinking about you all and your awesome recipes you all must be making for Thanksgiving! But, sorry to say, "thinking about you all" was as much as I could possibly do! I had a couple weddings to do, lots of birthdays, and then of course, Thanksgiving(lots of pictures to come later)! Oh how I love spending the time in my kitchen with all my new commercial equipment! A dream come true, really! But the last few days of doing pretty much NOTHING were also much needed! Now I think I'm all ready to begin another crazy month! So, shall I say....bring on December?! Ready or not.... it's here!
Today, after having an awesome visit with a great friend, I decided that I should make some cookies! Christmas cookies are the next thing on my list, so I decided to start tackling the LOoooNnnnGgggg list of cookie recipes I want to get on the blog before Christmas so the rest of you can share them at your Christmas parties, family gatherings, and homes! This recipe is definately one I look forward to baking this time of year! And the aroma that fills your house while they're baking is so yummy! I hope you all enjoy these chewy snickerdoodles spiced with nutmeg and rum! I know I just can't get enough!
*a small disclaimer from me: Read the directions and mix the nutmeg with the sugar to roll the cookies in:) I added the nutmeg to my cookie dough because I was, of course, running as fast as I could to get them done! They are still yummy, just a bit strong on the nutmeg side:)*
recipe from TOH Best Loved Cookies & Candies 2010
adapted by From Cupboard to Cupboard
Yield: 6 1/2 dozen
1/2 cup butter, softened
1/2 cup shortening
1-3/4 cups sugar, divided
1/4 to 1/2 tsp rum extract
2-3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 tsp ground nutmeg
In a large bowl, cream the butter, shortening and 1-1/2 cups sugar until light and fluffy. Beat in eggs and extract. Combine flour, cream of tartar, baking soda, and salt; gradually add to creamed mixture and mix well.
In a shallow bowl, combne the nutmeg and remaining sugar. Roll dough into 1-inch balls; roll in suar mixture. Place 2 inche apart on ungreased baking sheets.
Bake at 400 degrees for 10-12 minutes or until lightly browned. Remove to wire racks to cool!