Eggnog Snickerdoodles(cook's Country)

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 16 tablespoons unsalted butter, softened (2 sticks)
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 1/2 teaspoons rum extract (see note)
• 1/2 cup confectioners' sugar
• 1/2 teaspoon ground nutmeg

Recipe

• 1 1. make dough adjust oven racks to upper-middle and lower-middle positions and heat oven to 400°f line two baking sheets with parchment paper. combine flour, cream of tartar, baking soda, and salt in medium bowl. with electric mixer on medium-high speed, beat butter and granulated sugar until light and fluffy, about 2 minutes. add eggs and rum extract and mix until incorporated. reduce speed to low, add flour mixture, and mix until just combined.
• 2 2. shape cookies roll 1 tablespoon dough into 1-inch ball repeat, placing balls 2 inches apart on prepared baking sheets. using measuring cup that's been greased on the bottom, press each ball to 1/2-inch round. bake until edges are lightly browned, 8 to 10 minutes, switching and rotating sheets halfway through baking. cool 5 minutes on sheets, then transfer to wire rack to cool completely. repeat with remaining dough.
• 3 3. dust cookies combine confectioners' sugar and nutmeg in small bowl. using fine-mesh strainer, dust cookies with spiced sugar. (cookies can be stored in airtight container at room temperature for 3 days.).