Rich Ptack and his daughter Sarah created this recipe after years of baking together, and it earned them an honorable mention in 2013. The cookie has a warm nutmeg accent, and its flavor mimics the traditional holiday drink. These cookies bake at a lower temperature than most so that they do not dry out. Reprinted with permission from Holiday Cookies by the Chicago Tribune staff, Agate Surrey, November 2014.
Preheat the oven to 300 degrees F. Combine the flour, baking powder, nutmeg, and cinnamon in a bowl.
Cream the butter and sugar in a separate bowl with an electric mixer until light and fluffy. Add eggnog, egg yolks, and vanilla. Beat on medium speed until smooth. Add the flour mixture; beat at low speed until just combined. You don’t want to overmix.
Scoop up dough by heaping spoonfuls; roll into balls. Place the balls onto the parchment-lined cookie sheets 1 inch apart. Sprinkle lightly with nutmeg. Bake until the bottoms turn light brown, 20 to 23 minutes.