photo & recipe adapted from Mommy's Kitchen
1/2 - cup (1 stick) real unsalted butter, softened
1 - cup sugar
1 - egg
1 - teaspoon vanilla extract
1/4 - tsp rum extract
dash of ground nutmeg
2 1/2 - cups all-purpose flour
1/2 - teaspoon baking soda
1/2 - teaspoon salt
1/2 - 1 cup - eggnog
2 - 3 - tablespoons unsalted butter, softened
3 - 1/2 cups confectioners' sugar
1/4 - cup eggnog
1/2 - teaspoon vanilla extract
In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg, vanilla and rum extract. Combine flour, baking soda, nutmeg and salt; add to the creamed mixture alternately with eggnog and mix well. Start by adding a 1/2 cup of eggnog and if you feel that the dough is to thick you can up to 1 cup.
Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten down the cookie dough just a bit.
Bake at 375 degrees F (convection oven-350 degrees) for 10-12 minutes or until edges are lightly browned. The cookies are done when they are golden brown around the edges but still light in color on top. Test the cookies with a toothpick to make sure they are done. Let the cookies cool on the baking sheet for 5 minutes then remove to a cooling rack, cool completely and frost.
For the frosting: Combine butter, confectioners' sugar, eggnog and vanilla in a mixing bowl; beat until smooth. If the frosting is to runny add more confectioners sugar. If it is really thick add a bit more eggnog. It should be spreadable. Frost the cookies and sprinkle with cinnamon sugar on top.