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Eggnog Cookies

2-1/4 Cups All-Purpose Flour
1 teas. Watkins Baking Powder (aluminum free)
1/2 teas. Watkins Cinnamon
1/2 teas. Watkins Nutmeg
1-1/4 Cups White Sugar
3/4 Cups Salted Butter, softened
1/2 Cup Eggnog
1 teas. Watkins Vanilla, Original Double-Strength
2 Large Egg Yolks
1 Tbsp. Watkins Nutmeg

Preheat oven to 300 degrees F. In a medium bowl combine flour, baking powder, cinnamon and nutmeg. Mix well with a wire whisk and set aside. In a large bowl cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, Watkins Vanilla and egg yolks and beat at medium speed until smooth. Add the flour mixture and beat at low speed just until combined. Do not over mix. Drop by rounded tablespoons onto ungreased baking sheets, 1 inch apart. Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with a spatula. Yield: 2 1/2 dozen cookies.

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