Eggnog Gooey Butter Cookies

Ingredients:

• 2 1/2 cups all-purpose flour, sifted (measure after sifting, don't scoop it into your measuring cup, spoon it in)
• 2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 tsp. nutmeg, plus more for dusting
• 1/2 tsp. ground cinnamon
• 1 (8-ounce) pkg cream cheese, softened
• 1 1/2 cups granulated sugar
• 2 Tbsp light rum (or 2 tsp. rum extract; if you use extract, add 1 1/2 Tbsp. water)
• 2 tsp. vanilla extract (not imitation)
• 1/4 tsp. almond extract (not imitation)
• 1 large egg + 1 large egg yolk
• 1 1/2 cups powdered sugar, for rolling cookies in, plus more for dusting if desired

Instructions:

1. In a medium bowl whisk together the flour, baking powder, salt, and spices until combined. Set aside.

2. In a mixer, cream together the cream cheese and butter until smooth. Beat in the sugar, rum, vanilla and almond extracts; beat until light and fluffy, scraping sides of bowl with a spatula as needed. Add egg and egg yolk and beat in well until light and creamy, about 2 minutes on medium speed.

3. On low speed, gradually add flour mixture and mix just until combined. Dough will be sticky. Cover bowl and refrigerate for several hours, or overnight.

4. When ready to bake, preheat the oven to 325°F. Line two cookies sheets with parchment paper; set aside. Put 1 1/2 cups powdered sugar in a small bowl; set aside.

5. Using a medium cookie scoop, scoop dough and scrape on the side of the bowl so they all the dough balls are the same size. Roll in your hands to make a ball, then roll in powdered sugar. Place dough balls on cookie sheets, 2-inches apart. Bake in a preheated oven 14-15 minutes. Do not overbake, do not allow to brown. The cookies will be soft and seem just underdone in the centers.

6. Place cookie sheets on a wire rack to cool for 10 minutes, sprinkle with freshly grated nutmeg while they're still warm. Then carefully remove the cookies to the rack to cool completely. Dust with additional powdered sugar if desired. Store cookies in an airtight container.