2 1/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups sugar
1 cup butter, softened
1/2 teaspoon rum extract
1/2 teaspoon brandy extract
2 eggs
1 teaspoon nutmeg
1/4 cup colored (or plain) sugar
Heat oven to 400 F. In large mixer bowl,
combine all cookie ingredients (except 1/4
cup colored or plain sugar and nutmeg). Beat
at low speed, scaping bowl often, until well
mixed. Combine the 1/4 cup colored sugar with the nutmeg; set aside. Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar mixture. Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes, or until edges are lightly browned. Remove.
Olivia Morgan in united states of america Dec 9, 2008
Would make this again.
I just tried to make these and they are the BEST cookies i've ever tasted.
Carol in Mi. Dec 2, 2008
Would not make this again.
When the batter was sticky, I thought I was smart to chill it before handling. I was very disappointed. Usually I cross check new recipes with my favorite cook book, but a last minute triple drop from my cookie exchange caused me to rush. The first batch was flat but I managed to get them off the cookie sheet in one piece, then I tried to turn them down as one person suggested, but they crumbled. I never throw anything away, so I will make a crumble with added oatmeal to ice cream or a cherry pie. What didn't get wrecked on the cookie sheet is in the oven in a 13 x 9. I just can't stop shaking my head.
a cookie baker in Tinley Park, IL Aug 23, 2008
Would make this again.
These were great! I made them for a Christmas cookie exchange last year and they were a big hit. Also made them for our family's Christmas and they were gone pretty quick. Everyone loved them. They reminded me of a sugar cookie with a rich twist from the egg nog flavoring. Also, I used Sil-Pats. The bottoms of the cookies were exquisite. I don't know if this is thanks to the sil-pats or thanks to the recipe but I will definitely be making these again this Christmas.
A cookie baker Dec 20, 2007
Would make this again.
These are great cookies, but a few tips: add about 1/2 cup more flour, this definitely helps keeps them from flattening out. also, if you turn down the temp to about 350 and bake for 10-11 minutes, they come out very nicely. otherwise, great recipe.
Joe in Harrisburg, PA Dec 19, 2007
Would make this again.
My cookies were not at all thin! WONDERFUL! I used 1 1/2 tsp of cream of tartar, and about 1/4 cup extra of flour. My mixer died about 2 minutes after I started mixing the ingredients, so I mixed them by hand (I mean, with my hands!) The consistancy was perfect, and the dough balls "melted" down to about 1/3 of an inch (sort of like sugar cookies). A definite plus, and will be repeated for our cookie exchange! Made about 65 cookies.
