| 2 3⁄4 | cups flour | | 1 1⁄2 | cups sugar | | 1 | cup butter, no substitutes | | 2 | eggs | | 2 | teaspoons cream of tartar | | 1 | teaspoon baking soda | | 1⁄4 | teaspoon salt | | 1⁄2 | teaspoon brandy extract | | 1⁄2 | teaspoon rum extract | | 1⁄2 | teaspoon nutmeg | | | |
SUGAR MIXTURE: | | 1⁄4 | cup sugar | | 1 | teaspoon nutmeg |
| | | 1) Heat oven to 400º. In large mixer bowl, combine all cookie ingredients. Beat at low speed, scraping bowl often until well mixed (2 to 4 minutes). | | 2) In a small bowl, stir together sugar mixture ingredients. | | 3) Shape rounded teaspoonfuls of dough into 1 inch balls; roll in sugar mixture. | | 4) Place 2 inches apart on lightly greased cookie sheet. | | 5) Bake 8 to 10 minutes or until edges are lightly brown. |
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