Christmas 2019

From back to school to Christmas. . . that about sums up our fall!  We have had such a fun holiday season and really focused on spending time together with the girls and making family memories.  Here are some recent photos before my new Christmas cookie recipe:

Eggnog Snickerdoodle Cookies

(makes 3 dozen)

2 cups all purpose flour

1 tsp cream of tartar

1/2 tsp baking soda

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/3 cup brown sugar

1 egg

1/3 cup eggnog

1/2 tsp vanilla

In a large bowl, combine flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt.

In the bowl of a stand mixture, beat the butter for 1-2 minutes.  Add the sugar and brown sugar and beat until smooth and fluffy, about 2-3 more minutes.

Scrape down the sides of the bowl and add the egg and beat until just combined.  Then add the eggnog and vanilla and mix until smooth.  Add the flour mixture and mix until just combined.  Cover dough with plastic wrap and refrigerate for at least 2 hours (or up to 5 days).

Preheat oven to 375 degrees.  Line baking sheet with parchment paper or silicone mat.  In a small bowl, combine 1/3 cup sugar with 1 tsp cinnamon.  Form tablespoon sized balls of dough, roll in cinnamon sugar, and place on baking sheet about 2 inches apart.  Bake for 8-9 minutes or until edges look done but the tops appear slightly undercooked.  Cookies will firm up as they cool.  Cool on the baking sheet for 5+ minutes before transferring to wire rack.