Makes 3 1/2 to 4 dozen
2 1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (1 and 1/2 sticks) unsalted butter, softened
3/4 cup (packed) brown sugar
1/2 cup granulated sugar
3/4 cup egg nog
1 teaspoon vanilla extract
2 large egg yolks
egg nog glaze:
- 1 cup Confectioners Sugar (sifted)
- 1-½ Tablespoon Dairy Eggnog
- ½ teaspoons Vanilla Extract (optional)
For the eggnog glaze, in a small bowl, combine sugar, eggnog and vanilla (if desired), adding eggnog a little at a time until glaze is of drizzling consistency.
Preheat the oven to 300 degrees Fahrenheit. Get that 10 by 15-inch rimmed baking sheet of yours out – or use your favorite cookie sheet. Line it with parchment paper, and set aside.
In a medium bowl, mix together the flour, baking powder, nutmeg, cinnamon, and salt.
In a large mixing bowl, combine the butter and sugars, and mix until the butter-sugar mixture is a light and fluffy consistency (also known as creamed). Add the egg nog and vanilla extract and mix until they are incorporated into the butter-sugar mixture, then add the egg yolks, and mix until they are just incorporated.
Add the dry ingredients to the buttery-egg noggy-sugary concoction, mixing on low speed if using a mixer, and mix just until the dry ingredients have been blended into the wet.
Scoop out a tablespoon of dough per cookie, and place it on the parchment-lined baking sheet. Place the dough mounds at least 1-inch apart from one another on the sheet, place cookies into the oven, and bake until the edges are golden brown, 20 to 22 minutes.
Allow the cookies to cool slightly on the baking sheet, then transfer them to a cooling rack. If continuing on to glaze, allow the cookies to cool completely before glazing, as the glaze will melt if applied to warm cookies (though it would give a good excuse to eat a cookie right away. ).
The cookies will keep for up to 5 days if they’re sealed away in an air-tight container.