Leave Santa the cookies he really wants – Snow Blind cookies!
Makes about 4 dozen cookies
¾ cup (1½ sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup packed light brown sugar
1 ounce (2 tablespoons) Starr Hill Snow Blind
2 tablespoons light corn syrup
1 large egg
2 cups plus 2 tablespoons all-purpose flour
1½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
Yield: Makes about 4 dozen cookies
In the bowl of an electric mixer, beat the butter with the granulated and brown sugar at medium speed for 4 to 5 minutes or until light and fluffy. Add the Snow Blind and corn syrup and mix well.
Reduce the speed of the mixer to medium-low and add the egg. Return the speed to medium and mix well.
In a mixing bowl, whisk the flour with the baking powder, baking soda, salt, and nutmeg. With the mixer on low speed, gradually add the dry ingredients to the dough. When the flour mixture is fully incorporated, remove the bowl from the mixer, cover with plastic wrap, and refrigerate for at least 1 hour and up to 6 hours.
Preheat the oven to 350°F.
Scoop balls of cookie dough from the chilled bowl. Each ball should be about the size of a tablespoon (½ oz). Arrange the balls on an ungreased baking sheet, leaving about 2 inches between them. The cookies will spread and you may want to leave even more space between the cookies. Bake for 9 to 11 minutes, or until golden brown. Repeat until all the dough is baked.
Cool the cookies on the baking sheet for about 2 minutes before transferring the cookies to wire racks to cool.