Eggnog Thumbprint Cookies

Ingredients

• • 1/2 cup butter

  • 1/2 cup sugar
  • 1/2 cup eggnog
  • 1 teaspoon rum extract
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 24 Maraschino cherries

• 1 cup powdered icing sugar
• 1/4 cup eggnog, as needed
• 1/2 teaspoon nutmeg
• Rum extract, optional

Instructions

1. 1. Preheat oven to 350F
   2. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
   3. In a large bowl, beat together the butter and sugar until light and whipped, about 2 minutes.
   4. Add the eggnog and rum extract and beat until combined.
   5. In a small bowl, stir together the flour, baking powder, baking soda, nutmeg and salt.
   6. Slowly beat the dry ingredients in the butter mixture until fully incorporated.

   7. Use a cookie scoop to portion out the cookie dough onto the prepared cookie sheets.
   8. Press a maraschino cherry into the centre of each cookie dough ball.
   9. Bake for 8-10 minutes, until just lightly golden brown on the edges.
   10. Allow the cookies to cool completely before adding the optional drizzle.

1. combine the powdered icing sugar, nutmeg and 2 Tablespoons of eggnog. Add the rum extract, if using. Beat until fully combined, adding more eggnog as needed to achieve a thick yet runny consistency.
2. Scoop the drizzle mixture into a piping bag and make a small snip at the end. Drizzle over the cookies.
3. Allow the drizzle to set before eating or storing.
4. ENJOY!