Eggnog Snickerdoodles

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.

• Ready In: 50 mins
• Yields: 7 1/2 dozen

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

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.