Author: adapted from "The Complete Cookie" by Barry Bluestein and Kevin Morrissey
Ingredients
2 cups AP flour
½ tsp baking soda
¼ tsp salt
1 tsp nutmeg (plus extra for topping)
2 eggs
1 cup sugar
½ cup unsalted butter (1 stick), at room temperature
1½ tsp rum extract
½ cup heavy cream
powdered sugar
Instructions
Preheat the over to 350 degrees F. Lightly grease two cookie sheets.
Whisk flour, baking soda, salt, and nutmeg together in a bowl, and set aside.
Using a stand mixer with the paddle attachment, beat the eggs and sugar until smooth and thick. Add the softened butter, rum extract, and cream. Mix at a low speed until thoroughly blended, then increase speed to high. Add the flour mixture and beat until incorporated.
Drop by rounded tablespoons onto the cookie sheets, leaving 2 inches between cookies. They will spread. Bake for 10-15 minutes, until lightly golden, delightfully fragrant, and firm to the touch.
Remove to cooling racks and dust with powdered sugar and a pinch of extra nutmeg, if desired.
Notes
The original recipe calls for only 6 tablespoons of butter, so you may wish to reduce the amount you use. I tossed in a full stick by mistake but found that worked well.
Recipe by Sprung At Last at https://sprungatlast.com/2014/12/eggnog-cookies/