Eggnog Snickerdoodles

Directions

Preheat oven to 400℉ (200℃).

In a large mixer bowl, combine the flour, sugar, butter, eggs, cream of tartar, baking soda, salt, brandy extract and rum extract.

Beat on low speed, scraping the bowl often, until well mixed. In a small bowl, stir together the sugar and nutmeg.

Shape rounded teaspoonfuls of dough into 1-inch balls; roll in the sugar mixture.

Place 2 inches apart on ungreased cookie sheets.

Bake for 8 to 10 minutes, or until the edges are lightly browned. Remove from the pans to cool.