Double Whammy Eggnog Cookies
These cookies are an amazing way to use extra eggnog. They've become a new family classic. — Teresa Morris, Laurel, Delaware
Ingredients
- 1-1/3 cups butter, softened
- 1 cup packed brown sugar
- 4 large egg yolks, room temperature
- 2 tablespoons eggnog
- 1/2 teaspoon rum extract
- 3 cups all-purpose flour
- EGGNOG FROSTING:
- 4-1/2 cups confectioners' sugar
- 3/4 cup butter, softened
- 1-1/2 teaspoons rum extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 2 to 3 tablespoons eggnog
- Additional ground nutmeg
