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Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 350F.
Step 2
Line two baking sheets with parchment paper or silicone baking mats. Set aside.
Step 3
In a large bowl, beat together the butter and sugar until light and whipped, about 2 minutes. Add the eggnog and rum extract and beat until combined.
Step 4
In a small bowl, stir together the flour, baking powder, baking soda, nutmeg and salt. Slowly beat the dry ingredients in the butter mixture until fully incorporated.
Step 5
Use a cookie scoop to portion out the cookie dough onto the prepared cookie sheets. Press a maraschino cherry into the center of each cookie dough ball.
Step 6
Bake for 8-10 minutes, until just lightly golden brown on the edges.
Step 7
Allow the cookies to cool completely before adding the optional drizzle.
Step 8
To make the drizzle, 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.
Step 9
Scoop the drizzle mixture into a piping bag and make a small snip at the end. Drizzle over the cookies. Allow the drizzle to set before eating or storing.