Ingredients
Method
- Preheat oven to 300 degrees F (150 degrees C).
- Combine flour, baking powder, cinnamon and nutmeg in a bowl to make your dry mix. Sifting the dry ingredients is always best.
- Cream the sugar and butter until light and fluffy.
- Add eggnog, vanilla, and egg yolks to the sugar/butter mixture and beat at medium speed with mixer until smooth.
- Slowly add dry mixture about a cup at a time and beat at low speed until just combined.
- Be very careful not to mix too long or too much. When all the ingredients are just combined, stop and let rest for a few minutes.
- Drop by teaspoonfuls onto baking stone or ungreased cookie sheet about 1 inch apart.
- Sprinkle lightly with nutmeg (optional).
- Bake 20 to 25 minutes until bottoms turn a golden brown.
- Allow to cool on a rack and add eggnog icing or rum icing if you wish.
Nutrition
Notes
Makes about a dozen and a half cookies. A stand mixer makes this easy (or use a wooden spoon and will power).
Instead of just nutmeg on top, try them with eggnog icing or rum icing. Or, better yet, sprinkle nutmeg on top before cooking and then add the icing, too. Kaylee made these and sandwiched them with eggnog icing, and they were fantastic!
Place the cookies on a rack, and while the icing is still wet, grate a little nutmeg over the tops. Let stand until the icing sets completely. Store in layers separated by wax paper in an airtight container for up to 10 days.