Ingredients
2cupsall-purpose flour,scoop and level to measure
2tspbaking powder
½tspsalt
½tspground nutmeg,plus more for topping
½tspground cinnamon
¾cupunsalted butter,at room temperature
½cupgranulated sugar
½cuplight-brown sugar,packed
2largeegg yolks
1tspvanilla extract
½tsprum extract
½cupeggnog
½cupbutter,at room temperature
5tbspeggnog
½tsprum extract
3cupssugar,powdered
Preparation
Preheat oven to 350 degrees F. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside.
In the bowl of an electric stand 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 dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2 inches apart.
Bake in preheated oven for 11 to 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.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy.
Add in rum extract and 3 tablespoons eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency.
