My mom found this recipe in a magazine and it is my new favorite. If you love eggnog, you'll love this cookie! Not too hard, not too soft, and it melts in your mouth.

Ingredients

butter, softened↗1⁄2 cup
shortening↗1⁄2 cup
sugar↗2 cups
sugar↗5 tablespoons
egg↗1
rum extract↗1 teaspoon
evaporated milk↗1⁄2 cup
french vanilla non-dairy coffee creamer1⁄2 cup
all-purpose flour↗5 1⁄2 cups
salt↗1 teaspoon
baking soda↗1 teaspoon
ground nutmeg (or cinnamon)↗1⁄2 teaspoon
Icing↗
confectioners' sugar↗1 cup
french vanilla non-dairy coffee creamer5 -6 teaspoons

Step-by-step instructions

1
In a large mixing bowl, cream the butter, shortening, and 2 cups sugar. Beat in egg and extract.
2
Separately, combine milk and creamer; set aside.
3
Combine the flour, salt, and baking soda. Gradually add to the creamed mixture ALTERNATELY with the milk mixture.
4
In a small bowl, combine nutmeg and remaining sugar.
5
Shape the dough in to 1 inch balls; roll in nutmeg mixture. Place 2 inches apart on an ungreased baking sheet; flatten slightly.
6
Bake at 350 for 10-12 minutes or until lightly browned. Cool 2 minutes on baking sheet before removing to cooling rack to finish cooling.
7
Prepare icing and drisle over cookies.

Source: food.com

Original recipe ↗

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