Preheat oven to 300 F. Line cookie sheet with parchment paper or non-stick baking mat (it’s not required that you line the sheets, but this is a “wet cookie dough” and the parchment paper or mat helps to keep them from spreading out too much and makes clean-up a breeze!)

In a medium bowl, combine flour, baking powder, cinnamon and the ½ teaspoon of nutmeg. Set aside.

Using the paddle attachment on your mixer, cream the sugar and butter to form a grainy paste.

Add eggnog, vanilla and egg yolks and continue beating until smooth.

Add the flour mixture and beat just until combined. Do not overmix! The dough may seem a little “wetter” than your typical drop cookie dough. As long as your measurements are correct – don’t worry about that!

Drop by rounded teaspoon on to baking sheets (if you aren’t using parchment paper or SIlpat, leave the cookie sheets ungreased). Flatten the tops slightly and dust lightly with nutmeg.

Bake 22-25 minutes or until the bottoms turn brown.

Transfer to a cooling rack immediately and let cool