By Sue Lau | Palatable Pastime
I admit I don’t make snickerdoodle cookies that often, even though I do nibble on one from time to time. I really initially thought of them sort of as a boring cookie until 1987, when Bill’s class leader’s wife at UPT (Undergraduate Pilot Training) at Columbus AFB in Mississippi made some for one of the monthly class wives meetings. Patty Ketelsen did a really great job on those, because it made me a fan. So if you know I can reach back thirty years and remember that I was impressed by a cookie, you’d better believe I was impressed by a cookie.
But even so, this isn’t the same because those were just cinnamon based and these are based with nutmeg and rum. I did put actual rum in these- not that you have to but even though I have every kind of extract known to mankind, I don’t know where my rum extract has gotten off to. Most likely I ran out and didn’t replace it and then promptly forgot. It’s not like I use that extract all the time. But no matter. Boozy rum does just fine in a pinch, provided you are not a teetotaler. No one is likely to fail a breathalizer for eating a cookie or three. But some people might care. If you care, go buy the rum extract. It still has alcohol, but not much.
But I hope you enjoy these, which are my last offering of cookies this year for the 12 Days of Christmas Cookies. I’ve definitely baked more cookies than usual, and I think everyone has enjoyed being on the receiving end of these. (I do share what I make with people around me!) So if you are thinking of baking cookies for someone, every cookie this year has been a hit, without a single complaint or leftover. The Who-Mouses even carted away the crumbs.
Check back with me tomorrow for my recipe for Marzipan Stollen with the #BreadBakers group. Until then-
Yield: 4-1/2 dozen
- 1-1/2 cups granulated sugar
- 1/2 cup softened butter
- 1/2 cup shortening
- 2 large eggs
- 3 tablespoons rum
- 1 teaspoon vanilla extract
- 2-3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons nutmeg
- spiced sugar (1/4 cup granulated sugar mixed with 1 teaspoon cinnamon and 1 teaspoon nutmeg)
- Preheat oven to 400°F.
- Cream butter, sugar and shortening together in an electric mixer.
- Add eggs, one at a time, along with rum and vanilla, mixing well.
- Mix in the flour, cream of tartar, baking soda, salt, cinnamon and nutmeg. Roll dough into 1-1/4 inch balls and then roll around in the spice sugar.
- Place sugared dough balls 2-inches apart on a parchment paper lined cookie sheet, and bake for 8-10 minutes until lightly browned around edges.
- Slide parchment onto a wire rack and allow cookies to cool completely.
From the kitchen of palatablepastime.com
- Cinnamon Bun Cookies from Cooking With Carlee
- Cranberry Bliss Cookies from Hezzi-D’s Books and Cooks
- Eggnog Snickerdoodles from Palatable Pastime
- Gingerbread Crinkles from Jolene’s Recipe Journal
- Magic Cookie Bars from Simple and Savory
- Minty Dark Chocolate Delights from Family Around the Table
- Pecan Balls from The Chef Next Door
- White Chocolate Gingersnaps from Making the Most of Naptime