Ingredients:

  • 225g unsalted butter, softened but cool
  • 200g granulated sugar
  • 100g light brown sugar, packed
  • 120ml full-fat eggnog
  • 2 large egg yolks
  • 1 tsp pure vanilla extract
  • 0.5 tsp rum extract
  • 400g all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp freshly grated nutmeg
  • 0.5 tsp ground cinnamon
  • 240g powdered sugar, sifted
  • 4 tbsp full-fat eggnog
  • 1 tsp dark rum

Instructions:

  1. In a stand mixer with a paddle attachment, cream the butter, granulated sugar, and light brown sugar on medium-high for 4 minutes until pale and fluffy like whipped clouds.
  2. Add the 2 egg yolks, 120ml eggnog, vanilla extract, and rum extract. Mix for another minute until the yellow of the yolks is completely integrated. Scrape the sides of the bowl to ensure no butter streaks remain.
  3. In a separate bowl, whisk 400g all purpose flour, 1 tsp baking powder, 0.5 tsp salt, 1.5 tsp nutmeg, and 0.5 tsp ground cinnamon.
  4. Slowly add this to the wet ingredients on low speed. Mix until just combined and no white streaks of flour are visible.
  5. Cover the bowl and chill for at least 1 hour. This allows the flour to fully hydrate and the butter to firm back up.
  6. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Scoop the chilled dough onto sheets and bake for 12 minutes until the edges are just barely golden but the centers still look soft. Cool completely on a wire rack.
  8. Prepare the glaze by whisking powdered sugar, 4 tbsp eggnog, and dark rum. Dip the cooled cookies into the glaze and let them sit until the surface is dry and shatters when bitten.