EGGNOG SNICKERDOODLES

EGGNOG SNICKERDOODLES

1/2 c. softened butter
1/2 c. shortening
2 c. plus 5 TB sugar, divided
1 egg
1 tsp rum extract
1/2 c. evaporated milk
1/2 c. refrigerated French vanilla nondairy creamer
5-1/2 c. all-purpose flour
1 tsp salt
1 tsp baking soda
1/2 tsp ground nutmeg

Icing: 1 c. powdered sugar & 5-6 tsp refrigerated French vanilla nondairy creamer

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

In a small bowl, combine nutmeg and remaining sugar. Shape dough into 1" balls; roll in nutmeg mixture.

Place 2" apart on ungreased baking sheets; flatten slightly. Bake at 350 for 10-12 mins or until lightly browned. Cool for 2 mins before removing from pans to wire racks to cool completely.

Combine icing ingredients; pipe snowflake designs on cookies.

Yield: 7-1/2 dozen.