Eggnog Snickerdoodles

Eggnog Snickerdoodles

1/2 cup butter, softened

1/2 cup shortening

1 3/4 cups sugar

2 eggs

1/4 to 1/2 teaspoon rum extract

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons ground nutmeg

In a large bowl, cream the butter, shortening and 1 1/2 cups sugar until light and fluffy. Beat in eggs 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.

Bake at 400*F for 10-12 minutes or until lightly browned. Remove to wire racks to cool.