Eggnog Snickerdoodles

1/2 cup butter, softened
1/2 cup shortening
2 cups plus 5 tbsp sugar, divided
1 egg
1 tsp rum extract
1/2 cup evap. milk
1/2 cup refridgerated French Vanilla nondairy creamer
5 1/2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1/2 tsp nutmeg

1 cup confectioner’s sugar
5-6 tsp refridgerated French Vanilla nondairy creamer

In a large mixing bowl, cream the butter, shortening and 2 cups sugar. Beat in egg and extract. Combine milk and creamer, set aside. Combine flour, salt and baking soda. Gradually add to the creamed mixture alternating with the milk mixture.

In a small bowl, combine nutmeg and remaining sugar. Shape dough into 1 inch balls, roll in nutmeg mixture. Place 2 inches apart on ungreased cookie sheet, flatten slightly. Bake in a preheated 350F oven for 10-12 minutes until lightly browned. Cool for two minutes before removing to wire rack.

Combine icing sugar and creamer. Pipe snowflake designs on cookies.

Yield: 7 1/2 dozen

Submitted by: Fermat