Eggnog Cookies Iced with Eggnog Buttercream

Ingredients

For Eggnog Cookies

•  2 1/4 cups flour
•   1 teaspoon baking powder
•   1 scant teaspoon ground nutmeg
•   3/4 teaspoon cinnamon
•   1 1/4 cups sugar
•   3/4 cup butter, slightly softened
•   2 egg yolks
•   1 teaspoon vanilla extract
•   1/2 cup eggnog
•   1-2 tablespoons rum (or 1/2-1 tablespoon rum extract)

For Eggnog Buttercream

•  3 cup powdered sugar
•   1/4 cup softened butter
•   1/3 cup  eggnog (use as much as you need)
•   1-2 teaspoons rum (or 1/4-1/2 teaspoon rum extract)

Instructions

1. Preheat oven to 300°F, line baking sheets with parchment paper. Mix the flour, baking powder, cinnamon, and nutmeg in a bowl and set aside.
2. In another mixing bowl, using an electric mixer whip granulated sugar and softened butter together until light and fluffy. Add egg yolks and vanilla to the mixture and beat until smooth.
3. Next, add the eggnog and rum and mix on medium speed until smooth and creamy. Slowly add the flour mixture to the eggnog/sugar mixture until completely combined, but be careful not to over-mix.
4. Drop spoonfuls of dough onto a prepared cookie sheet and bake for 20-22 minutes. Remove immediately, sprinkle with cinnamon or nutmeg and move to a cooling rack.

For Eggnog Buttercream

1. In a small mixing bowl, beat powdered sugar and butter with an electric mixer until well blended. Gradually add in eggnog and rum and continue mixing until icing is smooth.

When cookies have completely cooled, frost with eggnog buttercream, and sprinkle with cinnamon or nutmeg if desired.

Notes

• Eggnog Cookies should remain soft and fresh for 7 days in an airtight container at room temperature.
• You can freeze cookie dough balls. Place the eggnog cookie dough balls on a baking sheet that will fit in your freezer and freeze until solid. Once the dough is frozen, transfer the balls to an airtight container or freezer bag and store them in the freezer for up to 2 months. When you are ready to bake, remove the balls from the freezer, let sit for 30 minutes before preheating the oven.
• You can freeze the baked cookies without frosting. Simply transfer completely cooled cookies to an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator and frost the next day and they are ready to serve.