Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened

  2. 1/2 cup shortening

  3. 2 cups plus 5 tablespoons sugar, divided

  4. 1 egg

  5. 1 teaspoon rum extract

  6. 1/2 cup evaporated milk

  7. 1/2 cup refrigerated French vanilla nondairy creamer

  8. 5-1/2 cups all-purpose flour

  9. 1 teaspoon salt

  10. 1 teaspoon baking soda

  11. 1/2 teaspoon ground nutmeg ICING:

  12. 1 cup confectioners' sugar

  13. 5 to 6 teaspoons refrigerated French vanilla nondairy creamer

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream the butter, shortening and 2 cups sugar until light and fluffy. Beat in egg and extract. Combine milk and creamer; set aside. Combine the flour, salt and baking soda. Gradually add to the creamed mixture alternately with the milk mixture, beating well after each addition. In a small bowl, combine 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 a glass. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks to cool completely. For icing, combine confectioners' sugar and enough creamer to achieve desired consistency. Pipe snowflake designs on cookies. Yield: 7-1/2 dozen.


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