Preheat oven to 325 degrees F. In a medium bowl, whisk together first six dry ingredients; set aside.
In a large bowl, using an electric mixer, cream together butter and sugar until light and fluffy, about 3 minutes. Add eggnog, rum extract, vanilla, and egg yolk and beat on medium speed until smooth. Add flour mixture and mix on low speed until just incorporated; do not over-mix.
Drop by teaspoonfuls on ungreased baking sheets, spacing 1-inch apart. Sprinkle tops with additional nutmeg. Bake for 12 to 15 minutes or until bottoms turn light brown. Immediately transfer from pans with spatula to cooling rack.
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Preheat oven to 325 degrees F. In a medium bowl, whisk together first six dry ingredients; set aside.
In a large bowl, using an electric mixer, cream together butter and sugar until light and fluffy, about 3 minutes. Add eggnog, rum extract, vanilla, and egg yolk and beat on medium speed until smooth. Add flour mixture and mix on low speed until just incorporated; do not over-mix.
Drop by teaspoonfuls on ungreased baking sheets, spacing 1-inch apart. Sprinkle tops with additional nutmeg. Bake for 12 to 15 minutes or until bottoms turn light brown. Immediately transfer from pans with spatula to cooling rack.
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