These were one of the first cookies to become a holiday staple. Picked up from a Mrs. Fields cookie book, we changed the eggnog for more flavor and tweaked a few other things that seem to make the cookie work better overall.

Vanilla Spice Eggnog Cookies
2 1/4 c. All-Purpose Flour
1 tsp. Baking Powder
1/2 tsp Ground Cinnamon
1/2 tsp. Ground Nutmeg
1 1/4 c. Granulated Sugar
3/4 c. Butter, softened
1/2 c. Vanilla Spice Eggnog
1 tsp. Vanilla Extract
2 Extra Large Egg Yolks
Extra Ground Nutmeg

Preheat oven to 300. In medium bowl, combine flour, baking powder, cinnamon, and nutmeg; mix well with a wisk and set aside. In large bowl, cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla, and egg yolks; beat at medium speed until smooth. Add the flour mixture and beat at low speed until just combined. Do not overmix. Drop by rounded teaspoons onto an ungreased, parchment covered baking sheet about 1″ apart. Sprinkle lightly with extra nutmeg. Bake 23-35 minutes or until bottoms turn light brown. Transfer to a cooling wrack or flat surface.

Please Note: Watch time and temp in the oven—they burn VERY easily. I also tend to use the mixer to start the process with when mixing the eggnog and flour mixtures, then use a wooden spoon to finish. This makes it easier to avoid overmixing.