Eggnog Teacakes

Teacakes:

1. To the bowl of a stand mixer fitted with the paddle attachment, add the butter and granulated sugar, and cream (verb meaning to mix; not actual liquid cream) the butter and sugar together on medium-low speed until the butter is whipped and the sugar is well incorporated throughout, scrape down the sides of the mixer as necessary. You can use a handheld electric mixer but it's definitely easier and faster with a stand mixer if you have one.
2. Add the eggs one at a time into the mixing bowl while beating on low speed and allow them to fully mix in before adding the next egg.
3. Add the vanilla and mix to combine.
4. To a separate medium bowl, whisk together the flour, baking powder, cinnamon, salt, and nutmeg.
5. Add the about one-quarter of the flour mixture at a time into the stand mixer on low speed. Wait until it is fully mixed in before adding the next batch, scrape down the sides if you see the flour starting to collect. Keep doing this until all the flour mixture is added, once it is all fully mixed in, that’s it, do not overmix or your teacakes will be tougher.
6. Line a large baking sheet with a Silpat liner or parchment paper. Make 2-tablespoon sized dollops of the cookie dough balls, and place them on the baking sheet, spaced about 1 inch apart (we are not baking at this point, so it’s okay to place them this close together).
7. Once you have all your dough balls made, place the sheet tray into the fridge for at least 1 hour, up to overnight if you have time. The longer the dough chills, the more evenly the cookies will bake later. You cannot skip chilling the dough or your teacakes will spread.
8. While the dough is chilling or before you want to bake, preheat the oven to 350F. Get another sheet baking sheet out and line it with a Silpat or parchment paper.
9. Take the cookie dough balls and using your hands, roll them into evenly formed balls. Place these dough balls on the sheet tray about 2 inches apar.
10. Bake for 15-18 minutes until they are puffed up, lightly golden brown on top, and the outer edges where they meet the sheet tray are slightly darker golden brown; don't overbake.
11. Allow them to cool for about 3 minutes on the baking sheet before transferring them to a wire rack to cool completely. They MUST cool all the way before adding the glaze or the glaze will melt off.
12. While cookies cool, make the glaze.

Eggnog Glaze:

1. Add the confectioners' sugar*, vanilla, cinnamon, nutmeg, and 4 tablespoons of the eggnog to a medium-sized bowl. Whisk this mixture together until completely smooth. It should be thick but pourable. If it is not pourable, add another tablespoon of eggnog and whisk it in.
2. Using a spoon, drizzle the glaze on top of the cookies, adding about 1 teaspoon of glaze per cookie. Repeat until all the cookies are glazed.
3. Optionally add Christmas or holiday-themed sprinkles as desired. Alternative decorations can be a sprinkle of more cinnamon or nutmeg on top, or leave them as is- still delicious!