I, like many others, adore eggnog. It is very true that people either love or hate eggnog. I happen to be someone who loves eggnog – I say that even though I haven’t had eggnog in about five years. I used to drink it until I was sick, that might sound horrible but it’s a wonderful memory that I take pride in. Since I happen to fall into the eggnog lovers’ annonymous category it seems fitting to make a really cool Eggnog Snickerdoodles recipe I found on Cookingclass.com (side note: Their recipes are amazing). Let’s get this recipe going!
I surprisingly followed these directions absolutely perfectly. I read and reread and then checked some more, strictly from the fear of missing an ingredient or direction. First things first, putting the drymix together! All the usual staples in baked goods: flour, cream of tartar (still don’t know what the hell that 
is), baking soda, cinnamon, nutmeg, and salt. After whisking this mixture for the stated 20 seconds, I put it aside. Far, far away. It wasn’t even on the table when I put the wet mixture together. Again, paranoid. Next is to blend 1/2 a cup of unsalted butter, softened, 1/2 a cup of all-vegetable shortening, 1 cup of granulated sugar, and 1/2 a cup of packed light brown sugar. After everything is in a mixing bowl it’s time to actually mix it up, “until creamy.” I wasn’t sure what it meant when it said creamy, but I quickly found out. The mix almost feels like peanut butter, which was really cool to me. You then add eggs, vanilla extract, and rum extract (I used imitation rum extract because that was all I could find at Stop & Shop). The mixture went from smelling pretty delicious to basically making me want to throw it down my throat.
When you have it mixed together it’s time to scoop about 1 1/2 tbsp’s worth into little balls on a cookie sheet and bake them up at 350 degrees. As you can see from the picture, I may have made a mess the first time I layed out some of the cookies. It was still really fun though. The end result for these was really awesome, I was impressed with how easy this recipe was. I would love to keep making these over and over. They made my house smell scrumptious. End result: SUCCESS! Caps lock because people have already tried them and like them a lot! Oh, I also dripped the tops in melted butter and rolled them in a mixture of sugar, cinnamon, and nutmeg. They were all sparkly after, always makes me happy.
As Baked by Ginger 