• Preheat oven to 350F
• Line two baking sheets with parchment paper or silicone baking mats. Set aside.
• In a large bowl, beat together the butter and sugar until light and whipped, about 2 minutes.
• Add the eggnog and rum extract and beat until combined.
• In a small bowl, stir together the flour, baking powder, baking soda, nutmeg and salt.
• Slowly beat the dry ingredients in the butter mixture until fully incorporated.
• Use a cookie scoop to portion out the cookie dough onto the prepared cookie sheets.
• Press a maraschino cherry into the centre of each cookie dough ball.
• Bake for 8-10 minutes, until just lightly golden brown on the edges.
• Allow the cookies to cool completely before adding the optional drizzle.

To make the drizzle

• combine the powdered icing sugar, nutmeg and 2 Tablespoons of eggnog. Add the rum extract, if using. Beat until fully combined, adding more eggnog as needed to achieve a thick yet runny consistency.
• Scoop the drizzle mixture into a piping bag and make a small snip at the end. Drizzle over the cookies.
• Allow the drizzle to set before eating or storing.
• ENJOY!