Ingredients
1/2 cup butter, softened1/2 cup shortening2 cups plus 1/3 cup sugar, divided1 large egg, room temperature1 teaspoon rum extract1/2 cup evaporated milk1/2 cup refrigerated French vanilla nondairy creamer5-1/2 cups all-purpose flour1 teaspoon salt1 teaspoon baking soda1/2 teaspoon ground nutmegICING:1 cup confectioners’ sugar5 to 6 teaspoons refrigerated French vanilla nondairy creamer
Preparation
Preheat oven to 350°. In a large bowl, cream butter, shortening and 2 cups sugar until light and fluffy, 5-7 minutes. 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 until lightly browned, 10-12 minutes. 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.
