Holiday Eggnog Snickerdoodles

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1/2 cup Evaporated milk

• Baking & Spices

  • 5 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Confectioners' sugar
  • 2/3 cup French vanilla nondairy creamer, refrigerated
  • 1/2 tsp Nutmeg, ground
  • 1 tsp Salt
  • 1/2 cup Shortening
  • 2 1/3 cups Sugar

• Dairy

  • 1/2 cup Butter

• Beer, Wine & Liquor

  • 1 tsp Rum extract

Found on tasteofhome.com

Description

Ingredients

• 1/2 cup butter, softened
• 1/2 cup shortening
• 2 cups plus 1/3 cup sugar, divided
• 1 large 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
• ICING:
• 1 cup confectioners sugar
• 5 to 6 teaspoons refrigerated French vanilla nondairy creamer

Directions

• Directions Preheat oven to 350°. In a large bowl, cream butter, shortening and 2 cups sugar until light and fluffy. Beat in egg and extract. In a small bowl, mix milk and creamer. In another bowl, whisk flour, salt and baking soda; gradually add to creamed mixture alternately with milk mixture, beating well after each addition. In a small bowl, mix 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 bottom of a glass. Bake 10-12 minutes or until lightly browned. Cool on pans 2 minutes. Remove to wire racks to cool completely. For icing, in a small bowl, mix confectioners sugar and enough creamer to reach desired consistency. Pipe snowflake designs on cookies as desired. Yield: 7-1/2 dozen. Originally published as Eggnog Snickerdoodles in Taste of Home December/January 2008, p21 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition