Eggnog Snickerdoodles

Eggnog Snickerdoodles

 1/2 cup butter, softened
1/2 cup shortening
1 3/4 cup sugar, divided
2 eggs (or Ener G egg replacer)
1/4 to 1/2 tsp. rum extract (I used 1/2 tsp.)
2 3/4 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 tsp. ground nutmeg

 In a large bowl, cream the butter, shortening, and 1 1/2 cups sugar until light and fluffy.  Beat in eggs (or egg replacer) and extract.  Combine flour, cream of tartar, baking soda, and salt; gradually add to creamed mixture and mix well.

 In a shallow bowl, combine the nutmeg and remaining sugar.  Roll dough into 1 inch balls; roll in sugar mixture.  Place 2 inches apart on ungreased baking sheets. (I always spray my cookie sheets)

 Bake at 400 degrees for 10-12 minutes (I baked mine at 375 degrees for 10 minutes and they were great, your choice) or until lightly browned.  Remove to wire racks to cool.

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