Directions 11 steps | 80 Minutes
Prepare the dry ingredients. In a bowl, combine the flour, baking soda, cream of tartar and salt. Set aside.
In a mixing bowl, cream the butter and shortening together using either an electric mixer or a standing mixer fitted with a paddle attachment.
Add the granulated and brown sugar and mix until light and fluffy.
Beat in eggs one at a time, scraping down the bowl as needed.
Mix in the yogurt and rum extract.
On low speed, add in the dry ingredients. Mix just until combined. Refrigerate the dough for at least 30 minutes.
Preheat the oven to 350°F. Line two baking sheets or trays with parchment paper. Scoop 1½ - 2 tablespoons of dough and roll into a ball. Repeat with the remaining dough.
Make the nutmeg-sugar coating. In a small bowl, whisk together the nutmeg and sugar. Roll the balls of dough into the nutmeg-sugar coating and place them on the baking sheet about two inches apart.
Bake cookies for 8-10 minutes or until the edges begin to turn golden brown. Let cool on a wire rack.
While the cookies are cooling, prepare the eggnog icing. In a small bowl, whisk together the powdered sugar, eggnog and salt. (See notes 3.)
Spread or drizzle the eggnog icing over the completely cooled cookies. Add a grating of fresh nutmeg. Let the icing set a bit before serving, about 15 minutes. Serve and enjoy!
- This recipe uses Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe, so adjust accordingly.
- Freshly grated nutmeg is highly recommended.
- If the icing is too thick, add more eggnog. If the icing is too runny, add more powdered sugar.