Eggnog Snickerdoodles with a Creamy Nutmeg Glaze

How was your Thanksgiving?  What was your favorite dish at the table?  Mine ended up being something I never imagined would taste so good.  A Buttermilk Pie that my F.I.L. made.  It tasted completely opposite of what you would imagine.  It is a sweet, custard-base pie, that is baked in the oven, which creates a sugary crusty topping.  Serve it with a little whipped cream and it is rich and creamy and absolutely delicious.  You could even serve it with sliced bananas, strawberries, raspberries, chocolate shavings or whatever.  

He even sent me home with a few extra pieces and I'm not sharing :)  

But I will share these cookies with you.

I try to buy only one carton of eggnog each year.  It's just something I have to limit myself with, because I LOVE the stuff and I will drink every last drop in that carton and then move onto the next one.

Since it isn't even December yet, I had to mimic the flavors without actually using the real thing.

These cookies don't actually have eggnog in them, but the flavor is similar to homemade eggnog (which does taste different that store-bought).  Combine rum extract and nutmeg and you have instant eggnog flavor.

If you are not a nutmeg fan, then you might not like these cookies.  You could always use cinnamon instead, but then they won't taste like eggnog.

They are soft and chewy and have a light eggnog flavor.  

You might also Like:

 Rum Flavored No-Fail Microwave Fudge
No-Roll Sugar Cookies with Eggnog Frosting
Eggnog Coffee Cake

Eggnog Snickerdoodles with Nutmeg Glaze

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 c. unsalted butter, room temperature
1 c. sugar
1 1/2 tsp. rum extract (or rum bakery emulsion)
1 1/2 tsp. vanilla extract
1 egg
1/2 c. evaporated milk
2 3/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. cream of tartar
3 Tbl. sugar + 1/2 tsp. ground nutmeg, for rolling

Nutmeg Glaze:
1 c. powdered sugar
1 Tbl. evaporated milk, plus more if needed
1 - 2 tsp. vanilla extract, to taste
1/4 tsp. ground nutmeg, or to taste

Preheat oven to 350 degrees.  Cream together butter and sugar until very light and fluffy.  Mix in the rum extract, vanilla extract and the egg until well combined.  In a separate bowl, combine the flour, salt, baking soda and cream of tartar.  Add the dry ingredients to the creamed mixture alternately with the evaporated milk, starting and ending with dry.  Mix until just combined.  In a small bowl, combine 3 Tablespoons of sugar with 1/2 teaspoon of ground nutmeg; set aside.  Roll dough into 1 - 1 1/2-inch balls and roll in sugar/nutmeg mixture.  Place on a greased baking sheet.  Use the bottom of a cup to flatten the dough balls.  They do not spread much during baking, so make sure to flatten them.  Bake for 11-12 minutes.  Remove to a wire rack and cool completely.  Yield: 3 - 3 1/2 dozen cookies.  

For the Glaze: Whisk together all ingredients until smooth.  If it is too thick, add a little more evaporated milk (a little goes a long way).  Drizzle over cooled cookies.  Sprinkle with a tiny amount of nutmeg, if desired.  Store in an air-tight container.    

Jenn's Notes: I used Rum Bakery Emulsion in the cookies which is a water based extract instead of alcohol, so supposedly the flavor won't bake out as much.   

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