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In a mixing bowl, cream the butter, shortening and 1 ½ cups sugar. Beat in eggs and rum extract. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture.
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. Bake at 400 degrees for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 6 ½ dozen.
Eggnog Snickerdoodles
1/2 cup butter, softened
1/2 cup shortening
1-3/4 cups sugar, divided
2 eggs
1/4 tsp. rum extract
2-3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 tsp. ground nutmeg
In a mixing bowl, cream the butter, shortening and 1 ½ cups sugar. Beat in eggs and rum extract. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture.
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. Bake at 400 degrees for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 6 ½ dozen.
