Noggerdoodle Cookies

It has been such an honor to be on the Signature Kitchen Suite Design Council and to get to spend time cooking on their Technicurean appliances. They are always open to my crazy ideas, and when this Lifestylist® said she wanted to work on some new recipes they said go for it!

Today they had an open house at Capital Distributing in Dallas where people could come in and see the Signature Kitchen Suite Appliance line in person, and we had holiday goodies and ideas that they could sample as they toured their beautiful showroom. I tried out some new recipes using the sous vide component of their ranges and did some cookies that cook perfectly in their convection ovens. These Noggerdoodle cookies were a huge hit, and some people asked for the recipe so I’m sharing it here. Happy holidays and may your days be filled with great food, family, and new memories.

INGREDIENTS

2 cups sugar
1 cup butter
1 large egg
1/2 teaspoon pure vanilla extract
1/2 teaspoon rum
4 1/2 cups unbleached flour
3/4 cup eggnog
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon kosher salt
1/2 teaspoon fresh ground nutmeg

INSTRUCTIONS

Preheat oven to 350 degrees. Using a stand mixer, cream together butter and sugar until well blended, light and fluffy, then add in egg, rum, and vanilla.

Sift together the flour, baking soda, salt, and cream of tartar. add to the butter mixture a cup at a time, alternating with the eggnog until all has been added and is mixed together. The batter will tend to be moist.

In a separate bowl mix together 1 1/2 cups of sugar and the nutmeg. Scoop the batter out into tablespoon-sized balls and roll in the sugar mixture. Place on a Silpat or parchment-lined baking sheet approximately two inches apart, and bake at 350 degrees eight-ten minutes. Cookies will still be moist but the surface will crack.

Transfer to a cooling rack. Makes approx. 4 dozen cookies.

December 21, 2019