3/4 cup butter, slightly softened
1/2 cup sugar
1 teaspoon Vanilla Extract
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon Ground Nutmeg
1 cup finely chopped nuts
Eggnog Frosting (recipe follows)
Preheat oven to 375F. Beat butter in large bowl with electric mixer on medium speed 30 seconds or until smooth. Add sugar, eggs and vanilla extract; beat until well blended. Gradually beat in flour and nutmeg, scraping sides of bowl occasionally. Stir in nuts. If needed, refrigerate 30 minutes or until dough is easy to handle.
Shape dough into 1-inch balls. Place about 1 inch apart on baking sheets. (Refrigerate remainder of dough while baking each batch of cookies.)
Bake 10 minutes or until edges are lightly browned. Remove from baking sheets. Cool completely on wire racks. Prepare Eggnog Frosting. Frost center of each cookie with about 1 teaspoon frosting. Sprinkle with additional nutmeg, if desired.
Beat 1/4 cup (1/2 stick) butter in small bowl until softened. Gradually add 1 cup sifted confectioners’ sugar; beat until fluffy. Beat in 2 teaspoons milk and 1/4 teaspoon Rum Extract until well blended.