Growing up, Thanksgiving was a time of a lot of food and drink.  We had the big bowl of nuts, the bag of tangerines, and eggnog.  My dad made rum spiked with eggnog.  I am surprised that the eggnog didn’t curdle.  I believe that eggnog is a generational thing.  I  figured there had to be a way to bring eggnog back.  I love to use old items in updated ways.  So here is my cinnamon eggnog cookie recipe.  I did use rum –  just not the quart like my dad did.

2 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon cream of tartar

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 1/2 sticks butter

1 1/2 cups sugar

1/2 cup eggnog

3 egg yolks

1 teaspoon rum

1 teaspoon vanilla

In bowl 1, mix dry ingredients:

Flour, cream of tartar, baking soda, cinnamon, salt, nutmeg; stir and set aside

In bowl 2, add room temperature butter

Add sugar and cream with butter 4 minutes

Add egg yolks and mix

Add eggnog and mix

Add rum and vanilla mix

Add dry ingredients to wet 1/3 of a time

Refrigerate for 1/2 hour

Preheat oven to 375

Line cookie sheets with parchment paper

Use a cookie scoop to make 1 1/2 inch cookie balls

Bake for 9 -13 minutes until brown on the bottom

Let cool

Second level:

2 tablespoons eggnog

1/2 cup powdered sugar

1/8 teaspoon of cinnamon

Mix all ingredients together

Drizzle over cookies