Cappuccino Christmas Cookies

My mother started making these around ten years ago to include in her elaborate Christmas gift baskets (dried fruit, homemade jam, spaghetti sauce ... honestly everyone should start kissing up to my mom in hopes of being blessed next year with some of the '07 bounty). While the cookies are not traditionally christmas-y (no peppermint or nutmeg or rolling pins are used) for me they've become one of the harbingers of the holidays. Even though I'm too late to officially enter the What Was I Thinking? Cookie Exchange I figured I'd share the recipe anyway (perhaps there are other late season baker's out there).

The following recipe was written for a hand mixer but this year I let my kitchen aide do the dirty work and everything turned out just fine.

Cappuccino Cookies
(makes about 4 and 1/2 dozen)

2C firmly packed light brown sugar
1C butter-flavored vegetable shortening
2 eggs
2 tablespoons milk
1 tsp. vanilla extract
1/2 tsp rum extract
3C flour
2 Tbsp instant coffee granules
1 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp salt

Beat sugar and shortening till blended; Beat in eggs, milk,and both extracts. In another bowl combine flour, coffee, cream of tartar, baking soda, nutmeg, and salt. With mixer at low speed add flour mixture to shortening mixture and blend. Divide the dough in half and roll into two logs app. 2 inches in diameter. Wrap in waxed paper and refrigerate for 3 hours (or overnight). oven temp 350. Slice cookies 1/4 inch thick and place 2 inches apart on parchment lined cookie sheet. Bake 10-12 minutes.