just made some eggnog snickerdoodles for a cookie swap tomorrow and it’s taking everything in my power not to eat one right now but i should probably test one to make sure they’re good right? right?
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@davidcelis EGGNOG SNICKERDOODLES?!?!
@djspinmonkey you heard me
@davidcelis You’re damned right I did. But… is this your own recipe, or one I might find somewhere? (Or both?)
I would be willing to offer you my own eggnog french toast recipe in exchange.
@djspinmonkey OH YES that’s a fair exchange. i made this recipe, but with a couple adjustments: https://cooking.nytimes.com/recipes/1021715-eggnog-snickerdoodles
Eggnog Snickerdoodles Recipe@djspinmonkey rum beats rum extract so instead of that, i used 3 tbsp of rum (2 of goslings, 1 of plantation OFTD). to make up for the extra moisture, i browned the buttter. i also mixed in 2 tsp of fresh nutmeg into the batter because i knew the nutmeg in the sugar mixture wouldn’t be enough
@davidcelis Will try and report back findings! In return: Combine 4 eggs, 1 cup eggnog, 1/2 tsp salt, 1/2 tsp vanilla. Cut stale challah into 1/2” slices. Thoroughly soak in batter. Fry in butter over medium heat until golden with black lines. You can sprinkle with powdered sugar or top with maple syrup, or eat plain for less sweetness. Pairs well with strawberries, bacon, whipped cream, or most breakfast things.