1 cup butter, room temperature
1 cup eggnog
1 tablespoon pure vanilla extract
4 egg yolks
1 teaspoon fresh grated nutmeg (plus more for garnish)
3 cups flour
2 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon kosher salt
1 ½ cup powdered sugar
6 tablespoons eggnog
1 teaspoon pure vanilla extract
Preheat oven to 350°F. Prepare 2 baking sheets by lining them with parchment paper. Set aside.
In a medium bowl combine flour, baking powder, cinnamon and nutmeg. Whisk until well mixed. In the bowl of an electric mixer on medium speed, cream sugar and butter until well light and fluffy (approximately 3 minutes). Add eggnog, vanilla, and egg yolks; beat on medium speed until you have a smooth consistency. Add flour mixture and mix on low speed until combined.
Using a 1 tablespoon scoop, drop onto prepared baking sheets about 2 inches apart . Bake for 9-11 minutes until slightly golden brown around the edges. Allow to cool on baking sheet for 2-3 minutes and transfer to a cooling rack to cool completely.
Meanwhile, prepare the eggnog drizzle in a medium bowl. Combine the powdered sugar, eggnog and vanilla. Whisking until well combined and smooth. Drizzle over cookies and then sprinkle with fresh grated nutmeg. Serve and enjoy!
Recipe printed from http://TheSlowRoastedItalian.com
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