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Category   Desserts - Breads
Sub Category   Holiday Dish

3-1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/2 c. eggnog
1 large egg
2 sticks of unsalted butter, softened but still cool
3/4 c. sugar
1/4 c. packed light brown sugar
2 TBS. eggnog
1 TBS. rum
1 c. confectioners sugar
1 c. whole macadamia nuts, toasted & chopped (to sprinkle on top)

Whisk flour, baking soda, nutmeg, and salt together in medium bowl. Whisk 1/2 c. eggnog and egg together in measuring cup. With electric mixer, beat butter, sugar, and brown sugar together on medium speed until fluffy, about 3 min. Add flour mixture and eggnog mixture alternately, in two batches, beating after each addition until incorporated. Divide dough into quarters and wrap and refrigerate until firm, about 1 hour.
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper (I use silpat mats.) Using rolling pin, roll each dough quarter into 12-inch round about 1/8 inch thick. Cut with 3-inch star cutter and transfer to prepared baking sheets (scraps can be re-rolled once). Bake until lightly browned around edges, 8 to 10 minutes, rotating rack position and direction of baking sheets halfway through baking time. Cool cookies completely on baking sheets. Use remaining dough to make second batch of cookies.
When cookies have cooled, whisk remaining 2 TBS. eggnog and rum together in medium bowl. Whisk in confectioners’ sugar until smooth. Spoon glaze over cookies and sprinkle with nuts. Do not touch until glaze sets, about 30 minutes.
My experience is that there is a short window of time that the dough is firm enough to lift these without ruining your shapes. Also, although it doesn’t mention, make sure your board is very floured. If dough starts getting too sticky, wrap and return to the fridge and start a new batch until dough chills again.

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