Like these Eggnog cookies we baked the other night. They were a big hit in this house, as the fast-emptying cookie plates can attest.  They are real easy to make and fast too as the dough does not need any refrigeration.Which means we did not have to wait around for hours but could satisfy our cravings almost immediately.

To make these tasty treats you need to get together:

2 and 1/4 cups all-purpose flour

1 teaspoon baking powder

a pinch of salt

1 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/2 cup eggnog

1 teaspoon vanilla extract

2 large egg yolks

3/4 cup unsalted butter at room temperature and cubed

1 and 1/4 cup white sugar

Preparation:

Preheat the oven to 300F and line baking sheets with parchment paper.

Mix the flour, baking powder, salt, cinnamon and nutmeg in a bowl and set aside. In a separate bowl beat together the sugar and butter until light and creamy. Mix in the egg yolks, eggnog and vanilla on medium until nice and smooth. Gently fold in the remaining ingredients until everything is just combined.

Drop teaspoonfuls onto the cookie sheets about 1 inch apart. You can sprinkle some ground nutmeg or cinnamon over the cookies if you like. Bake it for about 20 minutes and remember to rotate halfway through. Remove from the oven and transfer the paper to a wire rack to cool. The cookies are very soft when removed from the oven, but they set a little more once removed

Alexander created an eggnog frosting the next day to drizzle over our second batch of cookies for some added decadence. Just cream a little softened butter with powdered sugar and mix in a little eggnog, then drizzle over cooled cookies.

These cookies has a delightful chewy texture and are great on their own or accompanied by some warm milk or hot chocolate.