Preparation time: About 25 minutes
Chilling time: About 3 hours or overnight
Baking time: About 10 minutes
Cooling time: About 35 minutes
2 Cups firmly packed light brown sugar
1 Cup butter-flavor shortening
2 eggs
2 Tablespoons milk
1 teaspoon vanilla
1/2 teaspoon rum extract
3 Cups all-purpose flour
2 Tablespoons instant coffee granules
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Chocolate sprinkles
In large bowl, with electric mixer at medium speed, beat sugar and shortening until well blended. Beat in eggs, milk and vanilla and rum extracts. In medium bowl, combine flour, coffee, cream of tartar, baking soda, nutmeg and salt. With mixer at low speed, add flour mixture to shortening mixture; beat until blended.
Divide dough in half and roll into two logs, approximately two inches in diameter. Wrap in waxed paper. Refrigerate several hours or overnight.
Preheat oven to 350º
Slice cookies 1/4 inch thick. Place two inches apart on cookie sheet. Sprinkle center of each cookie with chocolate sprinkles. Bake for 10-12 minutes, or until golden brown. Cool two minutes on cookie sheet. Remove to racks and cool completely Makes about 4 1/2 dozen cookies
