Eggnog Snickerdoodles - cooking recipe

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)
Icing
1 cup confectioners' sugar
5 -6 teaspoons french vanilla non-dairy coffee creamer

Preparation

In a large mixing bowl, cream the butter, shortening, and 2 cups sugar. Beat in egg and extract.
Separately, combine milk and creamer; set aside.
Combine the flour, salt, and baking soda. Gradually add to the creamed mixture ALTERNATELY with the milk mixture.
In a small bowl, combine nutmeg and remaining sugar.
Shape the dough in to 1 inch balls; roll in nutmeg mixture. Place 2 inches apart on an ungreased baking sheet; flatten slightly.
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.
Prepare icing and drisle over cookies.