Iced Eggnog Cookies
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Serves: 3 dozen cookies
 
Ingredients
  • 2¼ cups all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg, plus more for topping
  • ½ teaspoon ground cinnamon
  • ¾ cup unsalted butter, at room temperature
  • ½ cup granulated sugar
  • ½ cup packed light-brown sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon dark rum
  • ½ cup eggnog
  • ½ cup butter, at room temperature (I used ¼ cup salted and ¼ cup unsalted butter)
  • ¼ cup eggnog
  • ½ teaspoon rum extract
  • 3 cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk flour, baking powder, salt, nutmeg and cinnamon together until blended.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment, blend butter and both sugars until mixture becomes pale and fluffy. Add egg yolks one at a time, blending after each addition.
  4. Add vanilla extract, rum and eggnog. Set mixer speed to low and add dry ingredients slowly, until mixture is just combined.
  5. Scoop dough onto parchment paper lined baking sheets by the tablespoon, spacing cookies approximately two inches apart.
  6. Bake in preheated oven for 10-12 minutes. Let cookies cool completely on a wire rack.
  7. Meanwhile, make eggnog frosting by combining butter, remaining eggnog, rum, completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.
  8. For the Eggnog Frosting: in the bowl of an electric stand mixer fitted with the paddle attachment, whip remaining butter, eggnog and rum. Add powdered sugar, ½ cup at a time, until frosting reaches desired consistency.
Recipe by In Good Taste at http://ingoodtaste.kitchen/iced-eggnog-cookies/