WEEKEND: Dec. 6 + Eggnog cookies

 I spent a lot of time in the Kraft Zimmer this weekend.

 Sunday night eggnog cookies. For no one in particular. Except for maybe...

Eggnog Cookies
adapted slightly from America's Test Kitchen

2 1/2 c. flour
3/4 c. superfine sugar (or regular sugar processed through your food processor)
1/2 tsp. nutmeg
1/4 tsp. salt
16 T. (1 c.) unsalted butter, cut into 16 pieces, softened
2 T. cream cheese, softened
2 large hard-cooked egg yolks, pressed through fine-mesh strainer
1 tsp. vanilla
1 tsp. dark rum

Icing:
1 T. rum
1 T. milk
1 T. cream cheese
1/4 tsp. nutmeg
3/4 c. powdered sugar (or more for thicker consistency)

Using stand mixer, mix flour, sugar, nutmeg and salt on low speed until combined. Add butter, one piece at a time, and mix until crumbly, 1 to 2 minutes after all pieces have been added. Add cream cheese, egg yolks, vanilla and rum and beat until dough is clumpy. Knead dough by hand just until a cohesive mass. Divide dough in half and form each half into a disk. Wrap disks individually in plastic wrap and refrigerate 30 minutes.

Preheat oven to 375. Line baking sheets with parchment. Roll each disk out to 1/4 - 1/8" thick. Cut into desired shape (ATK used a biscuit cutter; I used a snowflake cookie cutter) and lay on sheets 1" apart. Gather and reroll scraps as needed. Bake for 10 minutes, rotating sheets as necessary, or until golden grown. Let cookies cool on sheets 3 minutes before transferring cookies to wire rack to cool completely.

Whisk icing ingredients together and spread glaze over cookies. Let dry 30 minutes.