Ingredients:
1/3 c. butter, softened
1 c. packed brown sugar
4 eggs
2 tsp. rum extract
3 c. all-purpose flour
FROSTING:
4 1/2 c. confectioners' sugar
3/4 c. butter, softened
1 1/2 tsp. rum extract
1/2 tsp. ground nutmeg, plus extra for garnish
1/4 tsp. ground cinnamon
2-3 Tbsp. eggnog
Directions:
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks, eggnog and extract. Gradually beat in flour. Refrigerate, covered, for at least 2 hours. Shape into 1 inch balls; place 2 inches apart on an ungreased baking sheet, bake at 325 degrees for 13-16 minutes or until bottoms are brown, remove to wire racks to cool.
In a large bowl, beat the first 5 frosting ingredients until blended; beat in enough eggnog to reach desired consistency. Spread over cookies; sprinkle with additional nutmeg. Let stand until set.
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