Ingredients

• 1 3/4 cups sugar
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons ground nutmeg
• 2 2/3 cups all-purpose flour
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup vegetable shortening
• 2 large eggs
• 2 teaspoons rum extract

Instructions

1. Preheat the oven to 375ºF. Lightly grease or spray cookie sheets.
2. In a small bowl, stir together 1/4 cup of the sugar, the cinnamon, and the nutmeg. Set aside.
3. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
4. In a large bowl, with an electric mixer, beat together the butter, shortening, and the remaining 1 1/2 cups sugar on medium speed until light, 2 to 3 minutes. Beat in the eggs, one at a time, beating well after each addition, then beat in the rum extract. On low speed, gradually beat in the flour mixture just until mixed.
5. Pinch off pieces of the dough and roll into 1 1/4-inch balls between your palms. (If the dough is too soft to handle, refrigerate it for 15 to 30 minutes and try again.) Roll the balls in the cinnamon-nutmeg sugar to coat evenly. Place on the prepared cookie sheets, spacing them at least 1 1/2 inches apart.
6. Bake in the center of the oven until golden and cracked on top, 10 to 12 minutes. Let cool on the cookie sheets for 2 minutes, then transfer to wire racks to cool completely.