Eggnog Sugar Cookies
In a very large bowl, beat butter with a mixer on medium to high speed for 30 seconds. Add sugars, salt and nutmeg; beat well. Beat in egg yolks and rum extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Wrap in plastic wrap and chill for 1 to 2 hours or until easy to handle.Advertisement
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-inch thickness. Cut into shapes using a 2 1/2-inch round cutter. Place cutouts 2 inches apart on ungreased cookie sheets. Bake about 10 minutes or until edges are lightly browned. Transfer to wire racks to cool before decorating as desired.
Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.