Instructions

1. Cookies:
2. In a sauce pan over medium high heat, melt butter, continuously stirring until turns a medium brown color and smells fragrant.
3. Set aside.
4. In a large mixing bowl beat eggs, add brown sugar; mix well.
5. Add greek yogurt and browned butter; mix well.
6. Add rum extract, eggnog, soda powder; mix well.
7. Add flour 1 cup at a time and mix just until incorporated. (Don't over mix)
8. Cover with wax paper and refrigerate at least 1 hour.
9. Preheat oven to 325 degrees.
10. Place 1 inch (a small cookie scoop works well) rolled cookie dough on un-greased cookie sheet, 2 inches apart.
11. Press with the bottom of a cooking sprayed glass until 1/4 inch thick.
12. Bake 13-15 minutes until bottoms are very lightly browned.
13. Remove to rack to cool.
14. Eggnog Frosting:
15. In a medium mixing bowl beat butter until smooth.
16. Add rum extract, nutmeg, and cinnamon; mix well.
17. Add 1 C powdered sugar; mix in.
18. Alternate remaining powdered sugar 1 C at a time with 1 Tbsp Eggnog; mix until incorporated.
19. Frost cookies, add additional nutmeg for dusting.
20. (I used a Wilton 20 tip and starting on the outer edge swirling to the center.)
21. Enjoy!