These are fun to make, great to eat, and spread out on a paper doily plate. They look awesome. Your guests will be amazed with the colors.
Preheat oven to 300 degrees F. In a medium bowl combine flour, baking powder, cinnamon, and nutmeg. Mix well with a wire whisk and set aside.
In a large bowl, cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla, and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined. Do not over mix.
Drop by rounded teaspoons onto ungreased baking sheets, 1 inch apart. Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with spatula.
Option:
When the cookies are cool, melt a bag of chocolate mint chips, chocolate or white chocolate chips, in a double boiler. You can create other flavors of your choice by melting two or more pans of dip flavoring.
When melted and ready, take crumb free single cookies and dip 1/2 of it into the dip of choice. Hold for a few seconds and then lay on wax paper to harden. Continue dipping and when finished, bag or box for gift giving, storing, or serving.
For the holidays, chocolate, chocolate mint, white chocolate, and cherry are nice and colorful.
Darlene
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Preheat oven to 350 degrees F. Cream softened butter with the flavorings. Beat in the sugar, then mix in the egg.
Drop by rounded teaspoons onto ungreased baking sheets, 1 inch apart. Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown.
