Eggnog Snickerdoodles

Ingredients

• 2 3/4 cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup all-vegetable shortening
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp rum extract
• 1/4 cup granulated sugar
• 3/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon

Directions

1. Heat the oven to 350 degrees. In a mixing bowl, whisk the flour, cream of tartar, baking soda, cinnamon, nutmeg and salt for 20 seconds, then put the bowl aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter, shortening, granulated sugar and brown sugar until the mixture looks creamy. Add the eggs and mix them in, then blend in the vanilla and rum extract. Turn the mixer to low and gradually add the flour mixture, mixing only until the dough comes together.
3. Portion the dough into 1 1/2 Tbsp scoops, then roll each one into a ball. In a small bowl, whisk together the 1/4 cup granulated sugar, nutmeg and cinnamon, and roll the dough balls through the spiced sugar until they are coated all over.
4. Arrange the coated dough balls 2-inches apart on baking sheets lined with Silpat or parchment paper. Bake in the heated oven for 9 – 10 minutes, pulling them when they still look just a bit under-baked. Let the cookies rest on the baking sheet for several minutes, then move them to a wire rack to finish cooling. Store in an airtight container.