Holiday Eggnog Snickerdoodles

• 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
• 1 cup confectioners' sugar
• 5 to 6 teaspoons refrigerated French vanilla nondairy creamer

1. Preheat oven to 350u0b0. 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.
2. 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
3. ; flatten slightly with bottom of a glass.
4. Bake 10-12 minutes or until lightly browned. Cool on pans 2 minutes. Remove to wire racks to cool completely.
5. For icing, in a small bowl, mix confectioners' sugar and enough creamer to reach desired consistency. Pipe snowflake designs on cookies as desired.

butter, shortening, sugar, egg, rum, milk, creamer, flour, salt, baking soda, ground nutmeg, sugar, creamer

Taken from www.tasteofhome.com/recipes/holiday-eggnog-snickerdoodles/ (may not work)