Double Whammy Eggnog Cookies

• 1-1/3 cups butter, softened
• 1 cup packed brown sugar
• 4 large egg yolks, room temperature
• 2 tablespoons eggnog
• 1/2 teaspoon rum extract
• 3 cups all-purpose flour
• 4-1/2 cups confectioners' sugar
• 3/4 cup butter, softened
• 1-1/2 teaspoons rum extract
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 2 to 3 tablespoons eggnog
• Additional ground nutmeg

1. 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.
2. Shape into 1-in. balls; place 2 in. apart on ungreased
3. . Bake at 325u0b0 until bottoms are brown, 13-16 minutes. Remove to wire racks to cool completely.
4. In a large bowl, beat the first five frosting ingredients until blended; beat in enough eggnog to reach desired consistency. Spread over cookies; sprinkle with additional nutmeg. Let stand until set. Store in airtight containers.

butter, brown sugar, egg yolks, eggnog, rum, allpurpose, sugar, butter, rum, ground nutmeg, ground cinnamon, eggnog, ground nutmeg

Taken from www.tasteofhome.com/recipes/double-whammy-eggnog-cookies/ (may not work)