About this blog...

Welcome the Harriet's Treadle Arts' blog!

Here you will find fun updates about all the fun events and happenings at Harriet's.

Written by Harriet's daughter Carrie Jones who manages Harriet's Treadle Arts and co-authors the Quilter's Academy series of books with Harriet.

Then, when Carrie's out of things to write, you may just luck out and find one of her great recipes or some cool quilting tip or trick.

Sunday, December 23, 2012

Day 12 of the 12 Tastes of Christmas

Today's the last day of our goodies... we sincerely hope you have enjoyed these treats at the store, or at least getting the recipes, maybe for some new goodies to add to your holiday cookies and treats!

The cookie today was Eggnog Snickerdoodles. There encompass all the best part of both Eggnog and Snickerdoodles and are now Carrie's favorite Christmas cookie. We hope you enjoy them too.

Merry Christmas to you all!

Day 12
Eggnog Snickerdoodles

2½ cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. salt
16 Tbsp. unsalted butter, softened
1½ cups granulated sugar
2 large eggs
1½ tsp. rum extract
1½ cup powdered sugar
½ tsp. ground nutmeg

1.    Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400°. Line 2 baking sheets with parchment paper.
2.    Whisk first 4 dry ingredients together in medium bowl. Using stand mixer, beat butter and sugar on medium-high speed until light and fluffy, 3 – 6 minutes. Add eggs and rum extract and beat until incorporated. Reduce speed to low, slowly add flour mixture and mix until just combined.
3.    Working with 1 tablespoon dough at a time, roll into balls and space them 2 inches apart on prepared sheets. Using greased bottom of measuring cup, press each ball into ½-inch thick round.
4.     Bake until edges are lightly browned, 8 – 10 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Repeat with remaining dough. Let cookies cool completely, about 45 minutes.
5.    Combine powdered sugar and nutmeg in a small bowl. Using a fine-mesh strainer, dust cookies with sugar mixture before serving.

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