 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
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:
1/2 cup butter, softened |
1/2 cup shortening |
2 cups sugar |
5 tablespoons sugar |
1 egg |
1 teaspoon rum extract |
1/2 cup evaporated milk |
1/2 cup french vanilla non-dairy coffee creamer |
5 1/2 cups all-purpose flour |
1 teaspoon salt |
1 teaspoon baking soda |
1/2 teaspoon ground nutmeg (or cinnamon) |
1 cup confectioners' sugar |
5 -6 teaspoons french vanilla non-dairy coffee creamer |
Directions:
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.
|
|