Eggnog Snickerdoodle Cookies

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Eggnog Snickerdoodle Cookies

 

1/2 cup Butter, softened

1/2 cup Shortening

1 3/4 cups Sugar, divided

2 3/4 cups Flour

2 Eggs

1/4 teaspoon Rum Extract (to 1/2 tsp.)

2 teaspoons Cream of Tartar

1 teaspoon Baking Soda

1/4 teaspoon Salt

2 teaspoons Ground Nutmeg

 

Cream butter, shortening and 1 1/2 cups of the sugar in a large mixing bowl. Add

eggs and extract and mix well. Combine dry ingredients (except remaining sugar

and nutmeg) in another mixing bowl, then add gradually to creamed mixture. In

another small bowl, mix remaining sugar with nutmeg. Roll dough into 1-inch

balls; roll in sugar mixture. Place 2 inches apart on ungreased baking sheets.

Bake at 400 degrees F. for 10 - 12 minutes or until lightly browned. Cool on

wire racks.