Instructions

1. Step 1: Whisk Dry Ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 1 teaspoon of ground nutmeg. Set aside.
2. Step 2: Cream Butter and Sugar. In a large bowl, using an electric mixer, cream together the softened butter, shortening, and granulated sugar until light and fluffy, about 2-3 minutes.
3. Step 3: Add Wet Ingredients. Beat in the eggs one at a time, mixing well after each addition. Stir in the ½ cup of eggnog, vanilla extract, and rum extract (if using) until just combined. The mixture may look slightly curdled, which is normal.
4. Step 4: Combine Wet and Dry. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft.
5. Step 5: Chill the Dough. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour. This helps prevent the cookies from spreading too much.
6. Step 6: Preheat and Prepare. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
7. Step 7: Scoop and Bake. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. Do not overbake.
8. Step 8: Cool Cookies. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
9. Step 9: Make the Glaze. While the cookies cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2-3 tablespoons of eggnog (add gradually until desired consistency), and ¼ teaspoon ground nutmeg until smooth.
10. Step 10: Glaze and Garnish. Once the cookies are completely cool, drizzle or spread the eggnog glaze over each cookie. For an extra festive touch, sprinkle a tiny pinch of fresh ground nutmeg over the wet glaze before it sets. Let the glaze set before serving or storing.