Eggnog Thumbprint Cookies (Print Version)

# Ingredients:

01 - 1 stick (4 oz) of butter, softened at room temp.
02 - Packed 1/2 cup of light brown sugar.
03 - 1/4 cup white sugar crystals.
04 - 1 medium egg (50g), brought to room temp.
05 - 1 tsp of vanilla flavoring.
06 - 245g (1 3/4 cups) plain all-purpose flour.
07 - A pinch of kosher salt (1/4 tsp).
08 - Baking soda, 1/4 tsp.
09 - 1/2 tsp cream of tartar powder.
10 - A cinnamon-sugar mix (1/3 cup sugar + 2 tbsp cinnamon).
11 - Chop 4 oz of white chocolate into bits.
12 - 2 tbsp of eggnog.
13 - 1 tbsp of dark rum or 1/4 tsp extract for a boozy flavor (optional).
14 - Nutmeg, freshly grated (1/4 tsp).

# Instructions:

01 - Set your oven to 350°F.
02 - Use a stand mixer to whip the butter and sugars until airy.
03 - Blend in the egg and vanilla until everything's smooth.
04 - Combine flour, salt, soda, and tartar into the batter until firm dough shows up.
05 - Roll dough into 15g balls, coat in cinnamon sugar, and press a dent into them.
06 - Bake for about 7 minutes, then push the centers again while warm if needed.
07 - Heat eggnog, white chocolate, and rum (if using) in short bursts. Sprinkle in nutmeg.
08 - Drop half a teaspoon of the ganache into each cookie and finish with nutmeg.

# Notes:

01 - For accuracy, always measure the flour.
02 - Ganache firms up at room temp.
03 - Rum is completely optional in this topping.

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