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.
- 2 1/4 Cups flour
- 1 Teaspoon baking powder
- 1 Teaspoon nutmeg, plus more for sprinkling
- 1/2 Teaspoon cinnamon
- 1 1/2 sticks (3/4 cup) butter, softened
- 1 1/4 Cup sugar
- 1/2 Cup store-bought eggnog
- 2 egg yolks
- 1 Teaspoon vanilla extract
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.