It wasn’t until college that I first tried eggnog, even the non-alcoholic version. My reaction was in the same vein as that of Homer: “WHERE HAVE YOU BEEN ALL MY LIFE!!!”
Tis the season, Marge! We only get thirty sweet, noggy days. Then the government takes it away again.
These cookies provide a double dose of nog, which is incorporated in the batter and frosting. If you desire more robust notes of booze, double the rum extract.
Ingredients
2 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg, plus more for garnish
1/2 tsp ground cinnamon
3/4 cup unsalted butter
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large egg yolks
1 tsp vanilla extract
1 tsp rum extract
1/2 cup eggnog
Frosting
1/2 cup butter
3-5 Tbs eggnog
1/2 tsp rum extract
3 cups powdered sugar
Directions
Preheat oven to 350°F. Line two baking sheets with parchment paper. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon for 30 seconds, set aside.
Using a hand-held mixer, cream together butter, granulated sugar and brown sugar.
Mix in egg yolks one at a time, blending just until combined after each addition.
Beat in vanilla extract, rum extract and egg nog. Slowly incorporate dry ingredients.
Scoop dough out by the heaping tablespoonfuls and drop onto baking sheets, spacing cookies 2-inches apart.
Bake in preheated oven 11 - 13 minutes.
Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.