By Cody admitted at dinner Wednesday night that he had relapsed twice in February. He had been clean for fifteen months and the relapses were the first slips. He told us through tears at the kitchen table. He is going back to the Wednesday-night recovery meetings tomorrow. He is talking with Mr. Garcia tomorrow morning. The recovery is a project we are starting again.
The recipe Sunday was holiday eggnog snickerdoodles — cinnamon-sugar cookies with eggnog and nutmeg in the batter. Out of season for March but the cinnamon-and-sugar comfort fit the week.
The recipe is below.
Holiday Eggnog Snickerdoodles
Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes (plus 30 minutes chilling) | Servings: 36 cookies
Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/3 cup eggnog
- 1 teaspoon vanilla extract
- For the rolling sugar:
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Whisk dry ingredients. In a medium bowl, whisk together the flour, cream of tartar, baking soda, nutmeg, cinnamon, and salt. Set aside.
- Cream butter and sugar. In a large bowl, beat the softened butter and granulated sugar together with a hand mixer or stand mixer on medium-high speed until light and fluffy, about 3 minutes.
- Add wet ingredients. Beat in the eggs one at a time, then mix in the eggnog and vanilla extract until fully combined.
- Combine. Reduce mixer speed to low and gradually add the flour mixture, mixing just until no dry streaks remain. Do not overmix.
- Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This keeps the cookies from spreading too thin and deepens the flavor.
- Preheat oven. When ready to bake, preheat your oven to 375°F. Line two baking sheets with parchment paper.
- Make rolling sugar. In a small bowl, stir together the 3 tablespoons sugar, cinnamon, and nutmeg for rolling.
- Shape and coat. Scoop the dough into 1 1/2-tablespoon portions and roll each into a smooth ball. Roll each ball thoroughly in the cinnamon-nutmeg sugar until fully coated.
- Bake. Place dough balls 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes, until the edges are just set and the tops are crinkled but the centers still look slightly underdone. They will firm up as they cool.
- Cool. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container or layer into tins with parchment between each layer.
Nutrition (per serving)
Calories: 118 | Protein: 1g | Fat: 5g | Carbs: 17g | Fiber: 0g | Sodium: 62mg