Ingredients
- ICING:
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 cups plus 5 tablespoons sugar, divided
- 1 egg
- 1 teaspoon rum extract
- 1/2 cup evaporated milk
- 1/2 cup refrigerated French vanilla nondairy creamer
- 5-1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1 cup confectioners' sugar
- 5 to 6 teaspoons refrigerated French vanilla nondairy creamer
Preparation
Step 1
In a large bowl, cream the butter, shortening and 2 cups sugar until light and fluffy. Beat in egg and extract. Combine milk and creamer; set aside. Combine the flour, salt and baking soda. Gradually add to the creamed mixture alternately with the milk mixture, beating well after each addition.
In a small bowl, combine nutmeg and remaining sugar. Shape dough into 1-in. balls; roll in nutmeg mixture. Place 2 in. apart on ungreased baking sheets; flatten slightly with a glass.
Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks to cool completely.
For icing, combine confectioners' sugar and enough creamer to achieve desired consistency. Pipe snowflake designs on cookies. Yield: 7-1/2 dozen.