Eggnog Pie Cookies

COMBINE flour, baking powder and nutmeg in a bowl and set aside.

BEAT butter and sugar on medium speed for 1 minute, scrape down the sides and add egg yolks, eggnog and vanilla. Beat on medium-low speed for 1 additional minute. Gradually add the flour mixture and continue mixing until dough has formed.

FLATTEN dough into a disk and wrap in plastic. Refrigerate for at least 2 hours, or overnight.

LINE cookie sheets with Reynolds Kitchens^® Parchment Paper with Stay Flat Dispensing and set aside. Roll out dough into ½-inch thick pieces and place between 2 sheets of lightly floured parchment paper. Cut dough with 3-inch circle cookie cutters and place dough 1-inch apart on parchment-lined cookie sheets.

PRESS a fork around each cookie to create a decorative pattern. Brush each cookie with eggnog and transfer to freezer for 15 minutes.

PREHEAT oven to 350°F. Bake cookies for 8-12 minutes or until just golden brown on the edges. Transfer to cooling rack to cool completely.

PREPARE the frosting by beating butter, eggnog, vanilla and nutmeg on medium speed until combined and smooth. With the mixer on low, gradually add the powdered sugar. Continue mixing until fully incorporated. Transfer to a piping bag and pipe onto cooled cookies. Top with whipped cream and sprinkle with nutmeg.

Store cookies covered in the refrigerator.