EGGNOG SNICKERDOODLES

EGGNOG SNICKERDOODLES

1 x -Terri Sawchuk PKHJ43B
1 x -MAIN INGREDIENTS:
2 3/4 c All-purpose flour
2 t Cream of tartar
1 1/2 c Sugar
1 t Baking soda
1 c Butter-softened
1/4 t Salt
2 ea Eggs
1/2 t Brandy extract
1/2 t Rum extract
1 x -SUGAR MIXTURE
1/4 c Sugar or colored sugar
1 t Nutmeg
Preheat oven:400 In 3-qt. mixer bowl combine all cookie ingredients.beat at low speed, scrapingsides of bowl often, until well mixed (2 to 4 min.). In small bowl combine sugar mixture; stir to blend. Shape rounded teaspoonful of dough into 1″balls; roll in sugar mixture.place 2″ apart onto ungreased cookie sheets. Bake near center of 400 oven for 8 to 10 min. or until edges are lightly browned
10 oz Semi-sweet chocolate, finely-chopped
1 1/4 c Butter, softened
1 1/2 c Sugar
8 Eggs, separated
2 ts Vanilla extract
6 oz Roasted unsalted peanuts,-chopped
1 c Cake flour
Pinch cream of tartar
5 Egg yolks
FROSTING
1 1/2 c Plus 1.5 tb sugar
1 1/2 c Water
10 oz Semisweet chocolate, chopped
2 1/4 c Butter, softened
10 x 1-oz snickers bars, chopped
Preheat oven to 350F. Grease three 8″ round cake pans. Line bottoms with wax paper.Melt chocolate in top of double boiler over simmering water; stir until smooth. Cool.Cream butter until light and fluffy. Gradually add 1 1/4 cups sugar,beating until smooth. Beat in egg yolks 1 at a time. Mix in vanilla. Stir in chocolate, then peanuts. Sift flour over batter and fold in.Beat egg whites with cream of tartar to soft peaks. Gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Fold 1/2 of whites into batter, then fold in remaining whites. Divide batter among prepared pans. Bake until tester inserted in center comes out clean, 25 to 30 minutes. Cool 10 minutes, turn out onto racks and peel off paper. Cool to room temperature.Beat yolks in bowl until pale yellow and ribbons form when beaters are lifted, 5 minutes.Stir sugar and water in heavy saucepan over low heat until sugar dissolves.Increase heat and boil without stirring until candy thermometer registers 234 to 240F (soft ball stage).Beat hot syrup into egg yolks in slow steady stream. Continue beating until thick and cool, 10 minutes.
Melt chocolate in top of double boiler over simmering water; stir until smooth. Remove from over water and let stand until cool but still liquid.Gradually beat butter into yolk mixture 1 tablespoon at a time. Add chocolate and stir to combine. Transfer 2 cups buttercream to small bowl, stir in Snickers bars.Place one cake layer on platter top side down. Spread half of Snickers buttercream over. Top with second cake layer. Spread remaining buttercream over. Top with third cake layer. Spoon 1 cup plain buttercream into pastry bag fitted with medium star tip. Frost top and sides of cake with remaining buttercream. Serve at room temperature.