Egg Nog Cookies with Egg Nog Glaze

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. Set aside.

For the cookies: Preheat the oven to 300 degrees (F). 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. Set aside.

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 creamed 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 airtight container.