This is a very rich cookie

Eggnog Snickerdoodles
 
1/2 C. butter, softened
1/2 C. shortening
1  1/2 C sugar
1/4 C sugar(for rolling balls)
2 eggs
1/4 to 1/2 tsp rum extract
2 3/4 C all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 tsp ground nutmeg
In a mixing bowl, cream butter, shortening and 1-1/2 C. sugar until light and fluffy. Beat in eggs and extract. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture. 
In a shallow bowl, combine the nutmeg and remaining sugar. Roll dough into 1-in. balls; roll in sugar mixture. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.  6-1/2 dozen.