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Eggnog and snickerdoodles... together at last
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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 vanilla-ness (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 could easily say the same of snickerdoodles, which are a rich, buttery cookie with a clean vanilla taste and a light dusting of cinnamon-sugar on the outside. Eggnog Snickerdoodle Cookies Start to finish: 1 1/2 hours (1/2 hour active) Makes 36 cookies 3 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup (1 1/2 sticks) butter 2 cups sugar, divided 1/4 cup plain eggnog 1 tablespoon dark rum or brandy 1 teaspoon vanilla extract 2 large eggs 2 teaspoons cinnamon 1/2 teaspoon grated nutmeg In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside. In a large bowl, use an electric mixer on high to beat the butter and 1 1/2 cups of the sugar until light and fluffy. Reduce the mixer speed to low and slowly drizzle in the eggnog, rum and vanilla, mixing until completely incorporated. Add the eggs, then beat until well mixed. Add the dry ingredients and mix thoroughly. Cover the bowl and refrigerate for 1 hour. When ready to bake, heat the oven to 350 F. Line a baking sheet with parchment paper. In a small bowl, mix together the remaining 1/2 cup of sugar, the cinnamon and nutmeg. Working with one tablespoon of dough at a time, roll the dough between your hands to form balls. Roll each ball in the sugar mixture to coat evenly, then arrange on the prepared baking sheet. Leaving two inches between the cookies on all sides. Bake for 8 to 10 minutes, or until lightly golden, but still soft at the center. Transfer to a rack to cool. Store in an airtight container at room temperature for up to a week. Nutrition information per serving: 110 calories; 40 calories from fat (36 percent of total calories); 4.5 g fat (2.5 g saturated; 0 g trans fats); 20 mg cholesterol; 17 g carbohydrate; 0 g fiber; 8 g sugar; 2 g protein; 75 mg sodium. 
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Moline, IL Details |
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Today is Sunday, May 26, the 146th day of 2013. There are 219 days left in the year.
1863 -- 150 years ago: The information called for in yesterday's Argus, in relation to thechild abandoned in Moline, by its mother two years ago, was furnished us last evening.The child was found by a Swede and has been kindly cared for.
1888 -- 125 years ago: The annual review and inspection of the Rock Island volunteerfire department took place today, and there will be a firemen's ball tonight.
1913 -- 100 years ago: Captain H.F. Young, former Mississippi river pilot, and T.W.Chapman left Rock Island today for Alaska to enter river service there.
1938 -- 75 years ago: Poppies were blooming today at the headquarters of the Rock Islandunit of the American Legion auxiliary at the Y.M.C.A. as the little red memorial flowers, which the people of Rock Island will wear in honor of veterans.
1963 -- 50 years ago: One hundred and fifty of the best show horses in Illinois and Iowaare expected to compete tomorrow for some $500 in trophies, ribbons and prize money inthe first major horse show of the season.
1988 -- 25 years ago: Moline Public Hospital presented blue ribbons to the winnersof a recent poster contest, held in conjunction with National Hospital Week. Utilizingthe theme of "You're Our Specialty," the following were grand prize winners: MindyBenson, Moline; Thao Dang, Moline; Gared Laux, Moline; John Murphy, Rock Island;Justin Pulford and Bennie Jo Starkey, Moline.
(More History)