Soft Eggnog Holiday Cookies (Print Version)

# Ingredients:

01 - 2 large egg yolks.
02 - 1/2 teaspoon ground nutmeg, a little extra for sprinkles.
03 - 1/2 cup (113g) butter, softened, for the frosting.
04 - 3 cups (360g) powdered sugar, for frosting.
05 - 1/2 teaspoon rum extract, to flavor frosting.
06 - 3-5 tablespoons eggnog, used in the frosting.
07 - 2 teaspoons baking powder.
08 - 2 cups (283g) all-purpose flour.
09 - 1/2 teaspoon ground cinnamon.
10 - 1/2 cup eggnog.
11 - 1 teaspoon vanilla extract.
12 - 1/2 teaspoon salt.
13 - 3/4 cup (170g) unsalted butter, softened.
14 - 1/2 cup (100g) packed light brown sugar.
15 - 1/2 teaspoon rum extract.
16 - 1/2 cup (100g) granulated sugar.

# Instructions:

01 - Set your oven to 350°F and get it preheated. Mix together the dry stuff: flour, salt, cinnamon, nutmeg, and baking powder.
02 - Beat the butter and both sugars till fluffy. Add the yolks, extracts, and eggnog. Slowly mix in the dry stuff.
03 - Scoop tablespoons of dough onto parchment-lined baking sheets. Pop them in the oven for 11-13 minutes.
04 - Let the cookies rest on the baking tray, then move 'em to a wire rack to cool totally.
05 - Whip the butter till creamy. Mix in the powdered sugar, rum extract, and eggnog until you get the right texture.
06 - Spread frosting on the cookies after they’ve cooled. Dust the top with a little nutmeg.

# Notes:

01 - Spoon flour lightly into your cup before leveling off.
02 - Don’t swap eggnog with low-fat kinds.
03 - More flour can make thicker cookies, if you’d like.

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