Eggnog Chocolate Chip Butter Cookies

Whisk together the flour, nutmeg and salt in a medium bowl.

Beat the butter and sugar in the bowl of a stand mixer on medium-high speed until lightened in color, about 2 minutes.

Add the egg yolks, 1 at a time, scraping down the side of the bowl after each addition.

Beat in the rum and vanilla.

Reduce the speed to low and beat in the flour mixture and chocolate chips until just combined.

Split the dough into 2 pieces.

Lay each piece on a 12-inch-long piece of Reynolds^® Parchment Paper and roll the dough into a log about 2 inches in diameter.

Wrap each log tightly and refrigerate until well chilled, about 2 hours.

Preheat the oven to 350 degrees F.

Line 2 baking sheets with Reynolds Parchment Paper.

Slice the logs into 1/4-inch-thick disks and place them 1 inch apart on the prepared baking sheets.

Rotate once until lightly browned around the edges, about 15 minutes.

Transfer the cookies to a wire rack to cool.