- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground nutmeg, plus more for topping
- 1/2 tsp ground cinnamon
- 3/4 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/2 tsp rum extract
- 1/2 cup eggnog
- 1/2 cup butter, at room temperature (I used 1/4 cup salted and 1/4 cup unsalted butter)
- 3 - 5 Tbsp eggnog
- 1/2 tsp rum extract
- 3 cups powdered sugar
- Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, and then set aside. In the bowl of a mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Scoop out about a tablespoon of dough and form it into balls, push them down and drop onto parchment paper lined 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.
- For the Eggnog Frosting:
- In the mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add 3 Tbsp eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency, I added all 5 Tbsp to mine.
Frosting
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