NewburyportNews.com, Newburyport, MA

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November 28, 2012

Eggnog and snickerdoodles make a perfect, classic pair

Eggnog and snickerdoodles make a perfect, classic pair

(Continued)

In a small bowl, mix together the remaining 1/2 cup of sugar, the cinnamon and nutmeg.

Working with 1 tablespoon of dough at a time, roll the dough between your hands to form balls. Roll each ball in the sugar mixture to coat evenly, then arrange on the prepared baking sheet.

Leaving 2 inches between the cookies on all sides. Bake for 8 to 10 minutes, or until lightly golden, but still soft at the center. Transfer to a rack to cool.

Store in an airtight container at room temperature for up to a week.

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